Bucatini with Cherry Tomatoes and Sage

What you'll need

  • 0.33 cup extra-virgin olive oil, plus more to serve
  • 4 cloves garlic, thinly sliced
  • 0.25 tsp red pepper flakes
  • 2 bay leaves
  • 1 pound cherry or grape tomatoes, halved
  • 0.5 tsp white sugar
  • 2 tbsps chopped fresh sage, divided
  • 0.75 tsp smoked paprika
  • 12 oz bucatini

A recipe from Yotam Ottolenghi. The sage is an interesting choice of herb.

Cooking time: 1 hour

  • In a skillet over medium-high, heat the oil until shimmering, then add garlic, pepper flakes, and bay leaves, stirring for about 30 seconds, until fragrant.
  • Add the tomatoes, sugar, 1 teaspoon salt and 1 cup water. Bring to a simmer and cook for a few minutes, until the tomatoes break down.
  • Reduce heat to medium-low and cook uncovered on a steady simmer until the tomatoes have broken down, 45 to 55 minutes.
  • Remove from the heat, discard the bay leaves, stir in the smoked paprika and half the sage, then cover to keep warm.
  • Cook the pasta, mix with the sauce, the rest of the sage, some romano, and additional olive oil.

Submitted by: Joel

Thanks to: Milk Street