Recipe courtesy of Todd English
Bucatini with Heirloom Tomato Cruda
(Serves 4 as an entrée)
1 box dried Bucatini
3 – 4 Heirloom Tomatoes, large dice
¼ cup freshly grated Parmesan Reggiano
¼ cup Extra Virgin Olive Oil
10 leaves fresh basil, torn
Salt and pepper to taste
In a large bowl mix all ingredients except the Bucatini and reserve.
Fill a large pot with cold water and add ¼ cup salt.
Bring water to a rolling boil.
Add pasta and cook according to the directions for al dente. Test the pasta periodically to assess doneness.
Once pasta is done, strain all water.
Toss bucatini with the tomato mixture.
Season to taste.
Tomato mixture should be cold while pasta is warm.
Copyright: Todd English