Shelly's Recipe

BUCCATINI WITH TOMATO & BASIL

Category: Pasta

2 tbsp extra virgin olive oil
2 lbs fresh, cut up Roma tomatoes or 1 28oz. can diced tomatoes
8 oz Parmesano Reggiano cheese or Pecarino Romano cheese, grated.
2 tbsp fresh basil leaves, chiffonade or chopped
3 cloves crushed garlic
Kosher Salt to taste
Fresh ground black pepper to taste
1 tsp sugar
Dash of Tabasco sauce or cayenne pepper (optional)
1/2 cup Fresh Italian parsley (flat leaf), chopped
12 oz Buccatini, spaghetti or linquini, cooked.

In a 4 quart sauce pan, heat the olive oil and add the garlic, tomatoes, basil, sugar, salt and pepper (and the pepper sauce or cayenne). Bring the sauce to a boil and immediately lower the heat to a simmer. Simmer for 1/2 hour and then add the cheese. Now add the parsley and immediately toss the sauce with the freshly cooked pasta. Serve with a sprinkling of freshly grated cheese and a dribble of Extra virgin olive oil. Note: Pasta should be cooked in salted water with no oil added.