Lemony Cherry Tomato Confit Bucatini

Name: Lemony Cherry Tomato Confit Bucatini
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: Tap here to shop the recipe box!; 1 can Corbara tomatoes; 1 can Yellow Datterini tomatoes; 1/2 cup Giadzy extra virgin olive oil; 1½ teaspoons Giadzy Spicy Seasoning Salt; 1 teaspoon lemon zest, from one large lemon; 3 tablespoons lemon juice, from one large lemon; Sprig of basil, plus extra, for serving; 1 pound bucatini; ½ cup finely grated Parmigiano Reggiano

5 MINPrep Time

35 MINCook Time

4 to 6Servings

by Giada De Laurentiis

Photo Credit: Elizabeth Newman

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This is the ultimate summer-night pasta. Corbara and Datterini tomatoes gently simmer with olive oil, basil, lemon and seasonings to achieve a thick and glossy pasta sauce that’s bright and sweet. The way the tomatoes break down makes them cling to every noodle for the most rich, glorious tomato sauce experience. All it takes is a few pantry staples and 30 minutes on the stove; no oven or fuss required.

PS - this recipe works beautifully with any canned cherry tomato, and even fresh cherry tomatoes!

Lemony Cherry Tomato Confit Bucatini

Rated 5.0 stars by 1 users

Servings

4

Prep Time

5 minutes

Cook Time

35 minutes

Ingredients

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1 can Corbara tomatoes

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1 can Yellow Datterini tomatoes
1/2 cup Giadzy extra virgin olive oil

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1½ teaspoons Giadzy Spicy Seasoning Salt

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1 teaspoon lemon zest, from one large lemon
3 tablespoons lemon juice, from one large lemon
Sprig of basil, plus extra, for serving
1 pound bucatini

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½ cup finely grated Parmigiano Reggiano

Instructions

Set a large skillet on the stovetop and add the 2 cans of Corbara and Yellow Datterini tomatoes, including all of the juices. Add the ½ cup olive oil, seasoning salt, fresh lemon juice and zest, and a sprig of basil. Cook over medium to medium-low heat, adjusting as needed to maintain a gentle simmer, for roughly 30 minutes. Use a spoon to gently smash some of the tomatoes as they cook so they break down into a thick, glossy sauce texture. Remove the sprig of basil and turn off the heat.
To cook the pasta, bring a large pot of salted water to a boil. Cook the bucatini until al dente according to package instructions. Reserve about ½ cup of pasta water before draining.
Add the hot, drained pasta directly to the pan with the tomato mixture. Add the grated Parmigiano directly onto the hot pasta. Toss everything together until the pasta is well coated, adding a splash of reserved pasta water if needed to loosen the sauce.
Top with fresh basil and more Parmigiano and olive oil if desired. Serve warm.