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Welcome to my blog. I cook delicious food and take pictures of it. I hope you enjoy!

Bucatini with Burst Tomatoes and Chiles

Bucatini with Burst Tomatoes and Chiles

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With all the delicious tomatoes in the garden, we've been testing out a lot of tomato-fueled recipes. Traditional marinaras, no-cook tomato sauces, and pretty much anything else that calls for large quantities of tomatoes. I have one particular plant - a yellow plum tomato plant - that is exploding with tomatoes. They're a bit smaller, and when I ran across this recipe in the latest Bon Appetit, I knew they would be perfect for this one. The great thing is that you end up with a nice, creamy sauce - but there's no cream. Yippee! Mixing the olive oil, cheese, and hot pasta water gives this nice little creamy texture to the sauce.Bucatini with Burst Tomatoes and Chiles | Soymilk +HoneyThe original recipe calls for linguine, but I'm not a big fan of linguine. I love me some bucatini. Something about that thick pasta (and it's hollow - did you know?) just makes the dish seem a lot heartier. If you're a linguine fan - or even if you like it skinny and angel hairy - feel free to swap out the pasta. The original dish also calls for chiles, but I didn't have any chiles, so I used chili flakes, and they gave a nice little kick to the dish. We also added some fresh basil to top of the dish, mainly because our garden is overflowing with basil, and it added a nice little flavor to the dish. Recipe adapted from Bon Appetit.

Bucatini with Burst Tomatoes and Chiles
Prep time:
Cook time:
Total time:
Serves: 4
Use up those fresh garden tomatoes with this delicious sauce. The emulsion of oil, cheese, and salty pasta water add a creamy texture to the sauce without having to add cream. From Bon Appetit, August 2014.
Ingredients
  • 2 1/4"-thick slices crusty bread, well-toasted, broken into pieces (or panko bread crumbs if you're feeling lazy)
  • 12 oz. bucatini
  • Kosher salt
  • 1 Tbsp. chopped drained oil-packed Calabrian chiles (or chili flakes)
  • 3 Tbsp. olive oil, plus more
  • 1 lb. small tomatoes
  • 1 1/2 oz. Pecorino, finely grated (about 3/4 cup)
  • Freshly ground black pepper
  • Fresh basil, roughly chopped
Instructions
  1. If you're not using bread crumbs, pulse the toast in a food processor to fine crumbs; set aside.
  2. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 1 1/2 cups pasta cooking liquid (don't forget this step!).
  3. Meanwhile, heat chiles (or chili flakes) and 3 Tbsp. olive oil in a large skillet over medium heat until sizzling, about 2 minutes. Add tomatoes, increase to medium-high, and cook, turning tomatoes occasionally, until blistered in spots, about 3 minutes. Continue to cook, lightly crushing tomatoes, until beginning to break down, about 3 minutes.
  4. Add pasta, 1 cup pasta cooking liquid, and 1/2 cup Pecorino to skillet and cook, tossing and adding more liquid as needed, until sauce coats pasta, about 2 minutes.
  5. Serve pasta seasoned with salt and pepper and topped with remaining Pecorino, reserved breadcrumbs, and basil.

 

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