Garlic & Tomato Bucatini
Garlic & Tomato Bucatini

Garlic & Tomato Bucatini

Bringing together bucatini pasta, juicy tomatoes, salty capers and a generous amount of garlic, this recipe is as hearty as it is flavourful. A Santorini signature, this is the ideal dish for balmy summer evenings and is best enjoyed al fresco.

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Total Time
20 Minutes
100ml of olive oil, plus extra to serve
1 bulb of garlic, cloves chopped
600g of tomatoes, chopped (if you can, use 2 large beef tomatoes – the juiciest & most organic you can find)
2 heaped tbsp of tomato purée (paste)
½ tsp of granulated sugar
½ tsp of sea salt flakes
500g of bucatini
Freshly ground black pepper, to taste
Capers, to taste
Feta, to taste (optional)
Step 1

Put a large saucepan of water on to boil without salting it.

Step 2

Heat the oil in a frying pan over a medium heat and fry the garlic for a minute or so, taking care not to burn it.

Step 3

Next, add the chopped tomatoes and tomato purée and crush the tomatoes with the back of a fork so that they become one with the paste, garlic and olive oil.

Step 4

Add a sprinkle of black pepper, followed by the sugar and salt, and simmer for 5 minutes.

Step 5

Meanwhile, generously salt the pasta water and add the bucatini. Cook as per the packet’s instructions, taking care to stir the pasta so that it doesn’t stick.

Step 6

Drain the pasta, then add it back into the saucepan, followed by the tomato sauce.

Step 7

Serve topped with a sprinkling of capers, crumbled feta and an extra drizzle of olive oil.

Yiayia: Time-Perfected Recipes From Greece’s Grandmothers By Anastasia Miari (£27, Hardie Grant).

Photography by Marco Arguello.

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