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Author Notes: We have a huge garden and right now our tomatoes and basil are at their peak. This simple dish tastes like summer and everyone loves it. FYI, bucatini is a thick strand of pasta with a thin hollow core. It works well with this recipe but other pasta shapes could be substituted. - Susan Greenseth
- 1/2 pound bucatini pasta
- splashes extra virgin olive oil
- 2 handfuls cherry tomatoes cut in half
- 1/3 cup basil pesto (homemade is best)
- Cook pasta in boiling salted water until al dente. Drain. Meanwhile, heat small amount olive oil in fry pan. Add cherry tomatoes, cut-side down. Cook until they soften. Remove from heat.
- While pasta is cooking heat large saute pan or skillet and add olive oil. Add cherry tomatoes, cut-side down. Cook until they soften and remove from heat.
- Return hot pasta to sauce pan and stir in pesto and tomatoes. Serve immediately in preheated ceramic bowl.