Fresh Tomato Sauce

1. 1

   Heat the olive oil in a large saucepan over medium heat. Add the onions and reduce heat to low, cooking slowly until they are very soft, 6-7 minutes.

2. 2

   Add the plum tomatoes and toss to combine. Season well with salt and pepper. Simmer for a minute or two, then smash the mixture into a coarse sauce using a potato masher.

3. 3

   Add the garlic and the cherry tomatoes and toss to coat. Simmer until the cherry tomatoes start to split, 3-4 minutes more. Season with red pepper flakes. Turn off the heat.

4. 4

   Boil the bucatini until al dente lift from the pasta water with tongs into the tomato sauce...it's ok if it drips some, that gets some of the pasta water in the sauce. Toss well to combine.

5. 5

   Serve in big bowls topped with a whole mess of ricotta and basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.