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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.
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
The craziest chip around.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.