Serves 6
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
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 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.
To serve, sprinkle the pasta with additional herbs, pepper, pecorino, and the remaining lemon zest.
From celebrated design expert Athena Calderone, a look into how interior designers and creatives decorate their spaces.
Pre-order Now
