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 Time2 hours hrs

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
• ¼ cup extra-virgin olive oil
• 1 cup finely diced sweet onion
• 2 garlic clove minced
• ½ tsp dry chili flakes
• 1 tbsp sugar
• ​Salt to taste

Basil & Dill Pesto:

• 1 cup fresh dill chopped + extra basil for garnish
• 2 cup fresh basil chopped
• 1/4 cup raw pistachio
• 2 garlic cloves chopped
• 3/4 cup olive oil
• 1/4 cup grated Parmigiano-Reggiano optional
• Salt to taste

Instructions

• Place tomatoes 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 onion and saute for 1 minute. Add in garlic and chilli peppers and sauté for an additional 1 minute until onions and garlic are soft and translucent.
• Stir in tomato puree, sugar and season with salt and pepper. Bring to a boil and reduce heat to medium-low. Simmer tomatoes for 1 – 1 1/2 hours until they form to a slightly thick and red sauce, stirring occasionally.
• To make pesto: Place all ingredients in food processor and blend until smooth, season with salt and pepper. 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 a ½ cup each of tomato sauce and pesto. Divide in pasta bowls and top with additional sauce, pesto and finish with grated parmesan cheese if desired.