Ingredients
12 ounces bucatini pasta
⅓ cup extra-virgin olive oil, more for drizzling
3 garlic cloves, sliced
3 pints cherry tomatoes, divided
2½ tablespoons capers
2 teaspoons lemon zest
1 teaspoon balsamic vinegar
1 teaspoon sea salt
¼ to ½ teaspoon red pepper flakes
Freshly ground black pepper
1½ cups fresh basil
¼ cup pecorino, Parmesan, or Vegan Parmesan, optional
Preparation
Cook the pasta in a large pot of boiling salted water according to the package directions, or until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
In a large, deep skillet or Dutch oven, heat the oil over medium-low heat. Add the garlic and cook for 1 minute, stirring, until soft and fragrant.
Add half the tomatoes along with the capers, lemon zest, vinegar, salt, red pepper flakes, and several grinds of pepper. Toss to coat.
If the oil starts to sputter while cooking, turn the heat down as needed. Cook for 8 minutes, stirring often, until the tomatoes break down and release their juices.
Add the remaining tomatoes, stir, and cook for 2-4 minutes, or until the second addition of tomatoes is just beginning to burst. Add the pasta and toss to combine. Cook for 1-2 more minutes, or until the pasta is coated in the sauce and heated through.
Stir in the basil and cheese, if using. Season to taste and serve.
?
Which kind of cherry tomato should I use?
Use as many varieties as you can get your hands on. Any color or shape will work – the more, the merrier!
PRODUCT IN THIS RECIPE:
Olivivero Mix Cherry Tomato