Recipe

Buccatini With Tomato Amp Basil Recipe

	Vino4dino / All my dishes 1 year, 4 months ago This tastes so fresh when using garden tomatoes and basil. I even enjoy this at room temperature. Serve with good crusty bread and your favorite salad. Prep:30m Cook:30m Servings:6	Vino4dino
	easy

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Ingredients

2 Tbls. extra virgin olive oil

2 lbs. fresh, cut up Roma tomatoes or 1 28oz. can diced tomatoes

8 oz. Parmesano Reggiano cheese or Pecarino romano cheese, grated.

2 Tbls. fresh basil leaves, chiffonade or chopped

3 cloves crushed garlic

Kosher Salt to taste

Fresh ground black pepper to taste

1 tsp. sugar

dash of Tabasco sauce or cayenne pepper (optional)

1/2 cup Fresh Italian parsley (flat leaf), chopped

12 oz. Buccatini, spaghetti or linquini, cooked.

Directions

In a 4 quart sauce pan, heat the olive oil and add the garlic, tomatoes, basil, sugar, salt and pepper (and the pepper sauce or cayenne). Bring the sauce to a boil and immediately lower the heat to a simmer. Simmer for 1/2 hour and then add the cheese. Now add the parsley and immediately toss the sauce with the freshly cooked pasta. Serve with a sprinkling of freshly grated cheese and a dribble of Extra virgin olive oil. *Note: Pasta should be cooked in salted water with no oil added.

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Comments

softshellcrab 1 year, 4 months ago said:
I have made something similar, but yours sounds extra good. Since I have my garden maters and basil, this is a must-try. Thanks for posting.

elgab89 1 year, 4 months ago said:
It makes such a difference to make the sauce from scratch, rather than the canned one! Great posting!

theiris 1 year, 4 months ago said:
Great recipe thanks, mare

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