Summer Bucatini with Tomato Sauce - No Cook

• portions: 4 servings
• temps actif: 4 hours
• temps total: 4 hours 15 minutes

Ingrédients

4 cups cherry tomatoes, (halved)

8 garlic cloves, (minced)

kosher salt and pepper

¼ teaspoon crushed red pepper

2 teaspoons sugar

⅓ cup olive oil

½ tablespoon balsamic vinegar

½ cup chopped fresh basil, (plus more for topping)

1 pound bucatini

½ cup shaved parmesan cheese

⅓ cup finely grated parmesan cheese

Instructions

Place the tomatoes in a large bowl. Cover with the garlic, a big pinch of salt and pepper, the red pepper and sugar. Stir until mixed. Add in the olive oil, balsamic vinegar and basil. Stir again until well combined.

Cover the bowl and let it sit for 4 to 6 hours.

Bring a pot of salted water to a boil. Cook the pasta according to the instructions. As soon as it’s finished, drain and transfer to the bowl of tomatoes. Place the hot pasta right on top of the tomatoes! Let it sit for 2 minutes.

Toss the pasta well until everything is combined. Add the shaved and finely grated parmesan and toss. Add extra basil. Serve immediately!