Bucatini with red and yellow cherry tomatoes and peppers

Method9 steps · about 1 hr

1. 1

   Step 1: Halve the peppers, remove seeds and pith, and slice into strips. Peel and finely chop the onion (1) and garlic. If using the optional fresh chili, remove seeds and chop it.

   Uses 3 bell peppers; remove seeds/pith and slice · 1 onion, chopped · 2 cloves, chopped · Optional half fresh chili, chopped

2. 2

   Step 2: Heat the olive oil (3–4 tbsp) in a skillet. Add peppers first and cook until they begin to soften.

   Uses 3–4 tbsp olive oil for peppers and sauce · Prepared peppers from step 1

   
3. 3

   Step 3: Add onion and cook until softening. Add garlic and optional chopped chili; cook 1–2 minutes, stirring.

   Uses Prepared onion and garlic from step 1 · Prepared chili if used

   
4. 4

   Step 4: Wash the cherry or datterini tomatoes and add them whole, together with the chopped basil. Mix well and season with salt and black pepper to taste.

   Uses 1 kg whole red/yellow cherry or datterini tomatoes · 1 handful chopped fresh basil; literal unmeasured volume · Salt for sauce, to taste · Black pepper for sauce, to taste

   
5. 5

   Step 5: Cover and cook over medium heat for about 30 minutes, stirring occasionally. After the first 20 minutes, uncover and cook for the remaining 10 minutes to reduce the liquid.

   First 20 min; then uncover 10 · 20 minUses All pepper, onion, garlic, tomato and basil sauce

6. 6

   Step 6: Boil the bucatini (400 g) in salted water to al dente according to package directions. Reserve one cup of the pasta water, then drain.

   Cook bucatini · 10 minUses 400 g bucatini or other pasta · Unmeasured pot of water for pasta · Salt for pasta water

7. 7

   Step 7: If the sauce is too dry, add only half a cup from the reserved pasta water.

   Uses Prepared sauce from step 5 · Add exactly half a cup from the one-cup reserve only if the sauce is dry

8. 8

   Step 8: Add the cooked pasta to the tomato-pepper sauce with some grated Pecorino and mix well.

   Uses Cooked pasta from step 6 · Prepared sauce from step 5 · Part of 60 g grated Pecorino supply, amount used here unstated

   
9. 9

   Step 9: If using the optional mozzarella (120 g), add it now and mix; serve immediately with more grated Pecorino.

   Uses Prepared pasta from step 8 · 120 g optional mozzarella, if using · Remaining portion of 60 g supply for serving; actual dose unstated