Summer cherry tomato bucatini✨

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Издатель Jun 17, 2026

Summer cherry tomato bucatini✨

My debut cookbook is officially out now! Order with the link in my bio or search for Maxi’s Kitchen wherever you like to buy books.

▪️8 oz. Bucatini (1/2 package), see Notes▪️Kosher Salt▪️1/4 Cup + 2 Tbsp Olive Oil▪️1 Large Shallot, finely diced (3 oz.)▪️4 Large Garlic Cloves, thinly sliced▪️1/2 tsp Red Pepper Flakes▪️12 oz. Cherry Tomatoes on the Vine, half of the tomatoes cut in half, the rest left whole▪️1 Tbsp Fish Sauce (trust me! see Notes)▪️Freshly Ground Black Pepper▪️1/2 Cup Pasta Water▪️1/2 Cup Finely Chopped Fresh Parsley▪️1 Tbsp Freshly Squeezed Lemon Juice▪️Freshly Grated Parmesan Cheese (optional)▪️

1️⃣ Bring a large pot of generously salted water to a boil.
2️⃣ Meanwhile, heat the olive oil in a large skillet over medium low heat. Add the shallot, and cook, stirring occasionally, until softened, 3 to 4 mins.
3️⃣ Add the garlic and red pepper flakes. Cook, stirring constantly, until fragrant, 1 to 2 mins. Do not let the garlic brown.
4️⃣ Add the cherry tomatoes, fish sauce, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Increase the heat to medium and cook, stirring occasionally and gently smashing some of the tomatoes with the back of a spoon, until they begin to release their juices, 3 to 4 mins. Turn off the heat.
5️⃣ Add the bucatini to the boiling water and cook until before it’s al dente, 2 mins less than package directions. Reserve 1 cup pasta water, then transfer the pasta directly to the skillet.
6️⃣ Turn the heat back to medium and add 1/2 cup pasta water. Toss continuously until the pasta finishes cooking and the sauce coats the pasta, about 2 to 3 mins. Add more pasta water as needed to keep it glossy and loose.
7️⃣ Remove from heat and stir in the parsley and lemon juice. Taste and add more salt or pepper if desired.
8️⃣ Serve with freshly grated Parmesan, if desired, and enjoy!

Notes: If making this with 1 lb. pasta, double the amounts of all the other ingredients. The fish sauce adds so much depth and umami to this dish, and it doesn’t taste fishy in the final product. If you’re vegetarian, you can sub