Bucatini With Sungold Tomato Sauce 6.000

Deb Lindsey for The Washington Post

Aug 27, 2014

The sauce is simple, the flavor's terrific.

This is being served at Rose's Luxury as a small plate.

Make Ahead: The sauce can be refrigerated for up to 3 days or frozen for up to 1 month.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

  • 6 tablespoons extra-virgin olive oil
  • 2 cups thinly sliced yellow onions
  • About 14 fat cloves garlic, thinly sliced (2 1/4 ounces total)
  • 4 1/2 pounds Sungold (yellow cherry) tomatoes (about 5 pints), stemmed and rinsed well
  • 1 1/2 teaspoons kosher salt, plus more for the pasta cooking water
  • 16 ounces dried bucatini pasta, preferably Setaro brand
  • Freshly grated or shaved Parmigiano-Reggiano cheese, for serving
  • Freshly cracked black pepper, for serving


Heat the oil in a wide, heavy-bottomed pot over medium heat. Once the oil shimmers, add the onion and garlic, stirring to coat. Cook for 5 to 10 minutes, stirring occasionally, so the mixture softens but does not pick up color.

Stir in the tomatoes. Cook, stirring and watching closely for the first 5 minutes to keep them from sticking to the pot; sprinkle with the 1 1/2 teaspoons salt. Cook, uncovered, for about 30 minutes, to a saucelike consistency, with deflated whole tomatoes. Taste, and add salt as needed. The yield is about 7 cups.

Bring a large pot of water to a boil over medium-high heat. Add a good pinch of salt and the pasta; cook according to the package directions for al dente.

Drain the pasta and add it to the sauce; toss to coat evenly.

Divide among individual wide, shallow bowls. Top each portion with cheese and 2 grinds of pepper. Serve warm.

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Recipe Source

Adapted from Aaron Silverman, executive chef at Rose’s Luxury on Barracks Row.

Tested by Bonnie S. Benwick.

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