Recipe inspired by Bon Appétit
Serves: 4 people who aren’t afraid of carbs
Ingredients
16 oz. bucatini
Kosher salt
1 28-oz. can whole peeled or diced or crushed tomatoes
3 garlic cloves, smashed
5 tablespoons olive oil
2 tablespoons unsalted butter
Parmesan, for serving
*lots of pasta recipes call for 12 oz. of noodles, this one doesn’t because I don’t like super saucy pasta. If you do, use only 12 oz.
What to Do
Fill a large stock pot with water and add salt until the water tastes salty! Like a handful of salt or more. Set to boil on high.
Meanwhile, add tomatoes, olive oil, garlic, and five-finger pinch of salt to a heavy bottom pot. If using whole tomatoes, crush and break apart into bite sized pieces (they’ll cook down, so don’t worry about getting uniform sizes).
Bring to a boil then reduce to medium, and cook for 20ish minutes, stirring every couple minutes until sauce is reduced by about a third. When sauce is done, set to low.
Once pasta is just about al dente (somewhere around 2-3 minutes short of package cooking suggestions), reserve 1/2 cup of pasta water before draining.
Add pasta to sauce pot, set to medium low, and toss, toss, toss with tongs, coating all pasta in the sauce. Add water in increments to bring it all together.
Add butter and keep tossing until everything is looking luxurious and fully incorporated. Taste for any needed salt. Don’t forget you’re serving with Parm.
Serve with freshly shaved Parmesan. Enjoy!