This winter burst tomato sauce is the perfect way to get fresh tasting tomato sauce in the dead of winter! Cherry tomatoes burst with tons of garlic to make a delicious sauce that coats the tender pasta like a dream. It’s so delicious!
This is one of my new favorite dinners!
This winter burst tomato sauce is so rich and flavorful, it’s hard to believe that it doesn’t simmer for hours. And that it’s made with some cherry tomatoes from the grocery store. It tastes garden fresh, has a lot of depth and coats the pasta in a silky, wonderful way!
The sauce is so simple, so easy and tastes absolutely amazing. Like, so amazing that the pasta doesn’t even need cheese!
Which is huge for me.
I always want cheese. Everywhere and anywhere, on anything.
Lacy has been making this dish all winter and kept telling me that I had to try it. I was skeptical because tomatoes are not my most favorite thing. But it sounded fresh and different than the usual winter comfort food. And it absolutely is. It’s comforting but still light and is really easy to throw together on a hectic weeknight.
It also reminds me of a few pasta dishes I love to eat in the warmer months. It’s bringing a little hope for those sunshine days that will be here shortly!
It’s so savory and rich with a touch of sweetness.
This is how I make it!
It all starts with some diced onions and garlic. Lots of fresh chopped garlic! Once that softens, it’s time for the tomatoes.
Whole cherry tomatoes go into the pan too and we just let them go. Add some salt and pepper, some basil and oregano and let them take a nice little bursting bath. They pop and get saucy and wonderful!
At the same time, cook some pasta. You want to reserve a bit of the starchy water to add to the tomatoes. This helps to create that silky sauce that coats the noodles beautifully.
Once the tomatoes are bursting and saucy, add in some of that starchy water to bring the sauce together. I also like to add a touch of sugar here! It helps cut the acidity and I can’t recommend it enough.
Taste the sauce and season it more if needed. Then plop the pasta right into the pan with the sauce! Toss it a few times so it gets a nice coating of the sauce all over.
Finally, serve it with some crushed red pepper, fresh basil and if you want – some parmesan. It’s really one of the only pastas I can enjoy without cheese, but here we are. It’s GREAT without the parm too!
Now, of course you can make this any time of year. But it’s so perfect in the winter because no matter how those cherry tomatoes are in the grocery store – when they burst and cook down, they taste amazing! They taste like summer. But you can look out the window and it’s snowing.
P.S. of course I add the cheese.
Bucatini with Winter Burst Tomato Sauce
Bucatini with Winter Burst Tomato Sauce
This winter burst tomato sauce is the perfect way to get fresh tasting tomato sauce in the dead of winter! Cherry tomatoes burst with tons of garlic to make a delicious sauce that coats the tender pasta like a dream. It’s so delicious!
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Heat the olive oil in a large skillet over medium heat. Add the onions and garlic with a big pinch of salt. Cook, stirring often, until the onions soften, about 5 minutes.
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Add in the tomatoes, basil and oregano. Cook for 10 to 15 minutes, until the tomatoes burst, stirring often.
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While the tomatoes cook, bring a pot of salted water to a boil for the bucatini. Cook the pasta according to the directions and reserve 1 cup starchy pasta water when finished.
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Once the tomatoes have burst and cooked down until they are saucy, add in ¾ cup of the pasta water, the sugar and a big pinch of salt and pepper. Bring the mixture to a boil then reduce it to a simmer for 5 to 10 minutes. Taste and season more if needed.
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Transfer the bucatini directly to the skillet. Toss it in the sauce.
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Serve immediately with crushed red pepper, fresh basil and parmesan cheese. Delish!
What a dreamy bowl!
