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Bucatini with Spicy Summer Tomatoes

Athena Calderone, Cook Beautiful
Bucatini with Spicy Summer Tomatoes



1⁄3 cup extra-virgin olive oil, plus more for drizzling

5 cloves garlic, smashed and sliced

3 pints cherry tomatoes, 1 pint halved

1 teaspoon finely diced habanero chile

Salt and freshly cracked pepper

2 lemons, zested and juiced

1 pound dried bucatini

1⁄3 cup grated pecorino, plus more for serving

2 ears raw corn

1 cup lightly packed fresh basil, roughly chopped, plus more for serving

1 cup lightly packed fresh parsley, roughly chopped, plus more for serving


Heat the oil in a large saucepan over medium heat. Add the garlic and cook until it is light golden, about 2 minutes. Add all of the tomatoes and chile. Season generously with salt. Cook until the tomatoes begin to burst, 8 to 10 minutes. Stir in half the lemon zest and all the lemon juice. Continue to cook until most of the tomatoes have burst and begun to break down, 3 to 5 minutes. Set them aside and cover to keep warm.

Bring a large pot of salted water to a boil. Add the bucatini and cook according to the package directions until al dente.

Reserve 1 cup of the pasta water, then drain the pasta and return it to the pot. Add the tomato mixture, pecorino, and 1⁄2 cup (120 ml) of the pasta water to the pot and toss to combine. Add additional pasta water, as needed, to make a light sauce. Stir in the fresh herbs and a generous drizzle of olive oil. Season with salt and pepper.

Shuck 3 ears of corn raw into the pasta and a  handful of torn basil and toss before serving.

To serve, sprinkle the pasta with additional herbs, pepper, pecorino, and the remaining lemon zest.

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