It’s Ontario tomato and fresh herb season on the farm. It truly has to be one of my favourite seasons. Call me bias, but we grow the most sweet juicy and flavourful tomatoes. Our Genovese basil and dill are so aromatic and make the most delicious pesto. This bucatini pasta swerved two ways is the perfect recipe to celebrate all the freshness this season as to offer. It takes no time to make and it’s a no-waste version of homemade tomato sauce. I know, it’s not the traditional Italian way but I promise you, it is just as flavourful and delicious. Since it is tomato season, the skin is tender soft and the tomatoes are so meaty. Once you puree them, you will not notice a difference. I highly recommend you make many batches of this sauce. You can store it in a sealed jar for up to a week in your refrigerator or even freeze it for up to 6 months. Adding parmesan is optional and can be omitted for a vegan option of this dish. The fresh herb pistachio pesto truly elevates it’s flavour and brings a fresh and a wonderful texture to the dish. This pasta will become one of your favourites and will be a regular on your family table. Make sure you serve it with crusty bread to mop up all the delicious flavourful sauce.

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Summer Tomato and Pesto Bucatini Pasta

Total Time1 hour hr

Course: Main Course, Side Dish

Cuisine: Italian

Keyword: Pasta

Yield: 4 people

Materials

Fresh Tomato Sauce:

• 14 large ripe San Marnzano/Roma tomatoes cut in half lengthwise
• ¼ cup extra-virgin olive oil
• 4 garlic cloves crushed whole
• ½ tsp dry chili flakes
• 1 tsp ​Sea salt

Basil & Dill Pesto:

• 1 cup fresh dill chopped + extra basil for garnish
• 2 cup fresh basil chopped
• 1/4 cup raw pistachios
• 2 garlic cloves chopped
• 1/4 cup parmagiano reggiano
• 3/4 cup extra-virgin olive oil
• 1 tsp Sea salt
• 450 g Bucatini/Spaghetti

Instructions

• Halve the tomatoes and place them with skin and seeds in a food processor or high power blender. Blend at high speed until skin has broken down and tomatoes have turned into a puree.
• In a large saucepan, heat oil over medium heat, add garlic and chilli peppers and sauté for 30 seconds until garlic is translucent and aromatic.
• Stir in tomato puree and season with salt. Bring to a boil and reduce heat to medium-low. Simmer tomatoes for 30-35minutes until they form to a slightly thick and red sauce, stirring occasionally.
• To make pesto: Place herbs pistachios, garlic and parmagiano in food processor and pulse a few times. With the motor running, slowly pour in olive oil. Process until fine but not puree, season with salt. Place in refrigerator until ready to use.
• Bring a large pot of salted water to boil. Cook pasta al dente according to package directions.
• Drain pasta and toss with tomato sauce and pesto. Divide in pasta bowls and top with additional pan sauce sauce and finish with grated Parmigiano Reggiano and a sprig of basil.
• Serve with your favourite vino.