Chef Bobby’s Summer Roma tomato and basil, Bucatini

Chef Bobby’s Summer Roma tomato and basil, Bucatini  628 ripe garden fresh Roma tomatoes. Blanched and peeled and seated they cut into quarters.  1/4 cup of garlic confit Half a teaspoon of flake sea salt A pinch of red pepper seed or more to taste As much olive oil as you can handle, I’d say a half a cup Fresh chopped basil as much as you like I’d say at least 1/4 to a half a cup of fresh chopped basil You can also throw some anchovy into this recipe if you like for some really good salt White wine is optional a couple tablespoons of white wine And 1 pound of imported Bucatini noodles always buy pasta from Italy. It is prepared to completely different than the way we make it in the United States. It is way better for us than the stuff they prepare in the United States. In a large frying pan, warm your olive oil in your garlic and tomatoes bring them to a simmer. Add your salt and pepper to taste. In an 8 quart pot with two heaping tablespoons of kosher salt and 8 quarts of water bring to a boil and drop your Bucatini noodles in there for 7 to 8 minutes. Do not overcook the Bucatini noodles.  You want the noodles to absorb that olive oil, tomato and garlic and basil flavor into the noodles. When you overcook your noodles, they get loaded with the boiling water and they tend to get mushy and they do not absorb tomato sauce. You want your noodles to absorb whatever sauce it is even if it’s like a macaroni and cheese never overcook your pasta. Do you want a little tiny white line when you bite into it. We call that tooth you feel it stick to your tooth a little bit when you bite into it. Also known as Al dente.  Reserve one half cup of your salty starchy water from your boiling pasta water.