Join America’s favorite cook in her home kitchen as she teaches you one of the most simple and delicious Tuscan pasta dishes made with slow-cooked cherry tomatoes, chili peppers and cheese.

 

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.

 

COOK’S NOTE: (Rach explains) Place the tomatoes in a deli lid and top with a second deli lid. Use a very sharp knife to halve the tomatoes through the middle, vertically, while holding top lid down with the palm of your hand. Repeat and halve all tomatoes.

 

Serves 4-6 

INGREDIENTS

- 3-4 Tablespoons EVOO, extra virgin olive oil

- 2 Tablespoons good quality salted butter

- 1 bulb garlic, about 7-8 cloves, thinly sliced by hand or using a truffle shaver

- 1/2 red finger chili pepper, halved and seeds removed, optional for a spicy sauce

- About 8 cups, 2 quarts, cherry tomatoes, halved

- Salt, such as fine sea salt or Kosher salt

- A few leaves of basil, torn

- 500 gr. pici or 1 pound bucatini or spaghetti

- Pecorino and/or Parmigiano-Reggiano cheese

 

Optional garnishes:

- Finely chopped fresh mint and/or parsley

- Chopped pistachios, Rach prefers Sicilian pistachios

 

EQUIPMENT ESSENTIALS

- Large pot to cook pasta

- Colander to strain

- Large skillet with lid

- Mug or ladle

 

 

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