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Fresh Bucatini with Herby Tomato Sauce CLINTON KELLY

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A tasty spin on your classic pasta dish!

ingredients
FRESH BUCATINI WITH HERBY TOMATO SAUCE
1 pound fresh bucatini
5 tablespoons unsalted butter
1 large yellow onion (peeled, halved)
3 orange heirloom tomatoes
3 yellow heirloom tomatoes
1/4 cup fresh sage (leaves only, chopped)
1/4 cup fresh mint (leaves only, chopped)
1/4 cup fresh rosemary (leaves only)
1/2 cup ricotta cheese
2 tablespoons Italian parsley (leaves only, chopped)
Kosher salt and freshly ground black pepper (to taste)

directions
Bring a large pot of water to a boil. Set up a large bowl with ice water next to the pot.
Using a pairing knife, scoop out the core of the tomatoes and score the bottom of the tomatoes, making an ‘X’ mark just through the skin. Carefully place the tomatoes into the boiling water and cook until the skin begins to peel, about 1 – 2 minutes. Remove from the water and place in the bowl of ice water to stop them from cooking.
Once the tomatoes are cool enough to handle, use a pairing knife to peel off the skins and discard. Slice the tomatoes in half, widthwise, and scoop out and discard all of the seeds. Roughly chop the tomatoes and set aside.
In a large, heavy-bottomed sauce pan over medium heat, add the butter. Once melted add the halved onion and chopped tomatoes. Simmer for 30 minutes. Remove from heat and stir in the sage, mint and rosemary.
In a medium bowl whisk together the ricotta and parsley. Season with salt and pepper to taste and store, covered, in the refrigerator until ready to use.
During the last 10 – 15 minutes of the sauce’s cooking, bring a large pot of salted water to boil. Drop the pasta into the water and cook until pasta begins to float, about 3 – 5 minutes.
Remove the onion halves from the sauce and season sauce with salt and pepper to taste.
Remove the pasta to the tomato sauce, along with 1/4 cup of the pasta water and toss to combine.
Divide the pasta evenly amongst 4 bowls and top each bowl of pasta with a generous dollop of the ricotta mixture and serve.
Tip: If tomatoes are not in season, use canned, peeled, San Marzano tomatoes!

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