Bucatini alla Chiummenzana

Here’s something to make with all those cherry tomatoes in the garden! This slightly spicy tomato sauce hails from Capri and it’s terrific.  I found some fresh artichokesat the Farmer’s Market this week, so I decided to make stuffed artichokes for the first course, followed by the bucatini. Wow! Nice glass of wine too!  This sauce is really at it’s best using in season, outdoor grown, cherry tomatoes.  They have so much flavour and are so sweet, especially Sungolds!  Bucatini is a long, thick, hollow pasta.

Makes 2 Main Course or 4 First Course Servings

½ lb. bucatini
4 large garlic cloves, minced
1 ½ lbs. cherry tomatoes
4 fresh basil sprigs
3 fresh oregano sprigs
5 Tbsp. EVO
3 small dried red chiles (approx. 2” long)
Salt & freshly ground black pepper
Garnish: fresh basil leaves

Make the sauce:

In a large skillet heat 4 Tbsp. EVO on medium heat. Add the minced garlic & chilies; sauté, stirring, until the garlic begins to colour a bit. Add tomatoes & herb sprigs & cook over medium heat, stirring occasionally, until tomatoes begin to lose their shape, about 10 minutes; season with salt & pepper to taste. Cool slightly, remove & reserve herb sprigs, remove chilies & discard; put through a food mill or sieve, over a bowl, pressing on the solids until all that remains are the tomato skins. Return the sauce to the skillet along with the reserved herb sprigs and heat until hot.

Meanwhile, bring a large pot of water to a boil. Add 1 Tbsp. salt & the bucatini. Cook the bucatini until al dente, checking 2 minutes before the time stated on the package. Drain the pasta in a colander. Remove the herb sprigs from the sauce; add the pasta & toss until coated with sauce. Place the pasta into a warmed serving bowl & drizzle with the last tablespoon of EVO. Serve immediately.