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
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Ingredients
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1/2 pound
bucatini pasta
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Splash
extra virgin olive oil
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2 handfuls
cherry tomatoes cut in half
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1/3 cup
basil pesto (homemade is best)
Directions
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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.
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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.
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Return hot pasta to sauce pan and stir in pesto and tomatoes. Serve immediately in preheated ceramic bowl.
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