- 2 Tbsp. olive oil
- 3 – 4 large cloves garlic, finely minced
- 1 small onion, finely chopped (about 1/2 – 3/4 cup)
- 1 large garden-fresh red pepper, roasted and cut into chunks
- 2 cups canned crushed San Marzano tomatoes (Cento is a good brand)
- 1/2 tsp. sea salt
- 1/8 tsp. red pepper flakes (pepperoncino)
- 1/2 lb. dry bucatini pasta noodles
- 1/4 cup garden-fresh basil, chopped
- 1/4 cup garden-fresh Italian parsley, chopped
- 1/2 cup grated fresh Asiago cheese
- In a large frying pan, sauté the onion and garlic in the olive oil on medium heat for about 5 minutes.
- Do not burn the garlic; stir constantly.
- Add the roasted red pepper and cook for another 5 minutes.
- Add the tomatoes, sea salt, and red pepper flakes.
- Cook on a low simmer for 10 minutes.
- Add the basil and Italian parsley and simmer for another 10 minutes.
- Meanwhile, have a tall pot of water boiling and cook the bucatini noodles for no more than 6 minutes, to ‘al dente’ (to the tooth).
- Plate the pasta noodles on warmed plates.
- Ladle a generous scoop or two on top of the pasta.
- Sprinkle with Asiago cheese or pass around to your guests.