Bucatini pasta

Simplicity, simplicity and simplicty. This is what I love the most about cooking. When you don't have tonnes of fancy ingredients or a buttload of money to spill, you're suddenly forced to actually learn how to get the utmost out of what you have. You learn how to taste everything twice just before serving, balance and pair your ingredients to a whole new level. This is a crazy simple recipe, where all the ingredients matter equally and come together to showcase simplicity, freshness and hopefully, your great cooking skills.

A serving of pasta bucatini


  • 400 grams of bucatini pasta

  • 300 grams tomatoes (preferably small, sweet tomatoes like dulcita, datterino or san marzano)

  • 4 nectarines

  • 4 cloves of garlic

  • 2 red chilis

  • 1 red onion

  • 50 grams of parmigiano reggiano

  • 1 handful on basil

  • Olive oil

  • Salt and pepper

How to make it

  1. Cut your onions, garlic and chili into small strips and halve your cherry tomatoes. Add to a bowl and set aside.

  2. Remove the pit from your nectarines and cut into small, bite sized cubes.

  3. Bring a pot of heavily salted water to a boil.

  4. Heat a big frying pan on medium heat and add a few tablespoons of olive oil.

  5. Sauté your onions, tomatoes, garlic and onions until they start releasing their moisture and take on a little color.

  6. Add the nectarines to your bowl of vegetables and start boiling your pasta in the salted water.

  7. When the pastas are half way al dente, grab them from the water with a pair of tongs and add to the pasta sauce. Add a couple of teaspoons of the boiling water a long with the pasta, so the pasta can finish cooking in the sauce. Make sure to toss everything around to thoroughly cover the pasta in sauce.

  8. When the pasta is al dente, turn off the heat. Add the parmesan a little at a time and make sure to really toss everything very good. The starches in the pasta water helps emulsify the cheese into the sauce, creating a thick and creamy sauce. 

  9. Sprinkle in some roughly chopped basil and add salt and pepper to taste. 

  10. Serve immediately with a generous sprinkling of parmesan and black pepper on top.

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Recipe by Anders Vestergaard