Cherry Tomato & Garlic Bucatini

Looking for a pretty healthy & easy weeknight meal to whip up? Look no further. Y’all know I’m the pasta QUEEN so I had to do it to y’all with this insanely fucking delicious and easy bucatini. Have y’all ever made sauce from scratch using fresh cherry tomatoes? Well if you haven’t, fuck are you missing out. They are like these sweet little rubies that burst with delicious flavors and create such a light, sweet sauce. You’ll be obsessed after one bite, especially after seeing how easy this is to make!

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The products I used in this recipe are their Parmesan Shreds & Grated Parmesan. It’s so dang good and really sends this recipe over the top! Now of course, you don’t have to use both! I just like the melty texture of the shreds in the sauce and the more tangy / salty bite of the grated parm for topping. But you do you!

Here’s what you’ll need ingredient wise to make this bad ass fucking pasta-

• 1 pound bucatini pasta
• 2 pounds cherry tomatoes (I used a mix of yellow and red ones)
• ½-¾ of a bottle of dry white wine
• 3 tbsp vegan butter
• ¼ cup Follow Your Heart vegan Parmesan Shreds
• Salt / pepper to taste
• 4 tbsp olive oil
• 2 shallots, finely chopped
• 8-10 small garlic cloves, lightly crushed
• Follow Your Heart Grated Parmesan Cheese *for garnish
• Fresh basil *for garnish

Pretty simple ingredients overall! This recipe doesn’t really need a whole lot, you want those sweet baby tomatoes to be the star and speak for themselves! We’re just trying to add things to elevate them, essentially.

***Also if you’re gluten free, the sauce is naturally gf, so just sub out your fave gluten free pasta and you’re good to go!

To make this beautiful baby, here’s what you gotta do!

1. Cook your pasta in salted water according to package instructions.  Drain and reserve ½ cup of the pasta cooking water.
2. In a deep skillet or sauce pot, add in your olive oil over medium heat.  Then add your shallot and garlic and cook until they just start to brown. 
3. Add in your cherry tomatoes whole, season with salt & pepper, and cook until they just start to pop and get a little color on them.
4. Add in your white wine, then bring to a boil, reduce to a simmer, and cook for about 15 minutes until it has reduced a bit and the tomatoes start to burst.  With a potato masher, mash the tomatoes until they create a sauce, but make sure to leave them semi-chunky. 
5. Reduce the heat to low, and add in your vegan butter, more salt / pepper to taste, and your parmesan shreds.  Cook until melted and combined, stirring frequently. 
6. Add in your cooked bucatini & a little bit of pasta water to bring it all together.  Stir very well, then transfer to a bowl and top with more grated parmesan, black pepper, and fresh basil. 

See I told you, I promise it’s sooooo easy to make & that you’ll fall in love instantly.  Like. Super fucking instantly.

But that’s it! Super easy, super delicious, and definitely something amazing to make when you have a day where you need something quick and stupid good to whip up (or really any day, let’s be honest). Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Print

Cherry Tomato & Garlic Bucatini

Looking for a healthy & easy weeknight meal? This VEGAN Cherry Tomato & Garlic Bucatini is the perfect thing! It's ready in under 20 minutes, in devoured in 5.

Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

• 1 pound bucatini pasta
• 2 pounds cherry tomatoes I used a mix of yellow and red ones
• ½-¾ of a bottle of dry white wine (pinot grigio)
• 3 tbsp vegan butter
• ¼ cup Follow Your Heart vegan Parmesan Shreds
• Salt / pepper to taste
• 4 tbsp olive oil
• 2 shallots finely chopped
• 8-10 small garlic cloves lightly crushed
• Follow Your Heart Grated Parmesan Cheese *for garnish
• Fresh basil *for garnish

Instructions

1. Cook your pasta in salted water according to package instructions. Drain and reserve ½ cup of the pasta cooking water.
2. In a deep skillet or sauce pot, add in your olive oil over medium heat. Then add your shallot and garlic and cook until they just start to brown.
3. Add in your cherry tomatoes whole, season with salt & pepper, and cook until they just start to pop and get a little color on them.
4. Add in your white wine, then bring to a boil, reduce to a simmer, and cook for about 15 minutes until it has reduced a bit and the tomatoes start to burst. With a potato masher, mash the tomatoes until they create a sauce, but make sure to leave them semi-chunky.
5. Reduce the heat to low, and add in your vegan butter, more salt / pepper to taste, and your parmesan shreds. Cook until melted and combined, stirring frequently.
6. Add in your cooked bucatini & a little bit of pasta water to bring it all together. Stir very well, then transfer to a bowl and top with more grated parmesan, black pepper, and fresh basil.

Recipe Notes

*You can make this gluten free by using gluten free pasta!