Bucatini Pomodoro
Tomato sauce with a touch cream and basil made with both fresh and canned tomatoes.
Ingredients
- 6 vine ripe tomatoes quartered and gently squeezed of the seeds 1lb
- 1/4 cup olive oil
- 3 cloves crushed garlic
- 1 28 oz can San Marzano tomatoes peeled tomatoes
- 1/4 - 1/2 cup Heavy Cream
- Handful of chopped FRESH Basil/parsley
- Salt & Pepper to Taste
- 12 oz Bucatini Pasta
Instructions
- Cook Bucatini Pasta in large pot of salted boiling water.
- Lightly brown crushed garlic in a deep skillet with olive oil.
- Add chopped fresh tomatoes and cook on medium heat until softened. Salt to taste. Then strain in the canned tomatoes add freshly chopped parsley and basil, stir and simmer for 10 minutes.
- Using the back of a fork or potato masher flatten out any large chunks of tomatoes (this is optional)
- Add the heavy cream and bring to a slow simmer.
- Toss cooked bucatini in the sauce and plate with with fresh grated Pecorino / Parmesan cheese.
Notes
I use a food mill to puree my peeled tomatoes.
Tried this recipe?Let us know how it was!