Bucatini Pomodoro

Serves 2

Ingredients

2-3 tbs extra virgin olive oil

3 cloves of garlic, minced

1/2 an onion, diced

341g or about 1 small package of grape tomatoes, halved

300g or about 1/2 a can of San Marzano tomatoes

1/2 cup pasta water

2-3 sprigs of fresh basil

1/2 a package, or about 250g bucatini pasta

Salt

Pecorino Romano cheese (to sprinkle on top)

Fresh basil (to garnish)

1. In a pan over high heat, sauté the garlic and onions with olive oil for about 2-3 minutes, or until the onions are translucent. Add the grape tomatoes and cook on medium-low heat. Cover with the lid, and stir from time to time. Meanwhile, cook the pasta.

2. Add the San Marzano tomatoes to the cherry tomato mixture. Cook on low heat. After about 5-7 minutes, crush the tomatoes with a fork. Add the pasta water, stir, and cover the pan with the lid.

3. Add the basil and cook for about 5 minutes. Sprinkle with a pinch of salt. Add the pasta and toss.

4. Serve with grated cheese and fresh basil. Enjoy!