Spicy Heirloom Tomato Bucatini

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Recipes by Danielle Kartes

Photos by Michael Kartes

Serves 4 | 25–30 minutes

12 ounces dried bucatini (or spaghetti noodles)
1/4 cup olive oil
1/4 teaspoon chili flakes
1 teaspoon kosher salt 

1/2 teaspoon black pepper
3–4 garlic cloves, smashed and chopped
2 anchovy filets
2 cups fresh, diced heirloom tomatoes
1 cup grated Parmesan

Cook pasta according to package instructions. While pasta cooks, heat a large skillet with tall sides over medium heat. Gently cook olive oil, chili flakes, salt, pepper, garlic, and anchovies until garlic is fragrant and anchovies have dissolved into the oil. Timing is important! As pasta nears al dente, add tomatoes to the skillet and increase heat slightly. Drain pasta, then add noodles to the skillet and turn in the sauce to coat. Add pasta cooking water as needed to loosen the sauce. Turn off the heat and add all but two tablespoons of cheese. Gently toss pasta to melt cheese. Plate immediately, sprinkle remaining cheese on each plate and serve.

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