Charred Tomato & Basil Bucatini

• Bucatini(320 g)
• Cherry Tomatoes(500 g)
• Garlic(4 cloves)
• Fresh basil(20 g)
• Tomato paste(1 tbsp)
• Olive oil(2 tbsp)
• Chili flakes(½ tsp)optional
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Bring a large pot of well-salted water to the boil. Meanwhile, halve {Cherry Tomatoes}, finely slice {Garlic}, and tear most of the {Fresh basil}, keeping a few small leaves for finishing.

   ~8 min

2. 2

   Add {Bucatini} to the boiling water and cook until just shy of al dente. Reserve a mug of pasta water before draining.

   ~10 min

3. 3

   While the pasta cooks, heat {Olive oil} in a large frying pan over high heat. Add {Cherry Tomatoes} cut-side down and leave them undisturbed until blistered and lightly charred in spots. Stir in {Garlic}, {Tomato paste}, and {Chili flakes} and cook until the paste darkens slightly and smells sweet.

   ~5 min

4. 4

   Add a splash of reserved pasta water to the pan, then toss in the drained {Bucatini}, torn {Fresh basil}, {Salt}, and {Black pepper}. Toss hard, adding more pasta water as needed, until the tomatoes break down and coat the pasta in a glossy red sauce.

   ~2 min

5. 5

   Divide between bowls and finish with the reserved basil leaves and an extra twist of black pepper if you like.

   ~0 min