Bucatini Pasta, Heirloom Cherry Tomatoes, White Wine, Fresh Herbs

In a large pot of boiling salted water, cook the bucatini pasta according to package instructions until al dente. Drain and set aside, reserving 1 cup of the pasta water.

Cook the Bucatini

In a large skillet over medium heat, heat the olive oil. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute. Add the shrimp and cook until pink and cooked through, about 2-3 minutes per side. Season with salt and pepper.

Sauté the Shrimp

Pour in the white wine and bring to a simmer. Add the heirloom cherry tomatoes and cook until they start to soften, about 3-4 minutes.

Add Wine and Tomatoes

Add the cooked bucatini to the skillet with the shrimp and tomato mixture. Toss to combine, adding reserved pasta water as needed to create a light sauce.

Combine Pasta and Sauce

Remove from heat and stir in the chopped parsley and basil. Adjust seasoning with salt and pepper to taste.

Finish with Herbs

Serve immediately, garnished with additional herbs if desired.

Serve

Bucatini pasta

Shrimp, peeled and deveined

Heirloom cherry tomatoes, halved

Garlic, minced

White wine

Olive oil

Fresh parsley, chopped

Fresh basil, chopped

Red pepper flakes

Salt

Black pepper

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