Prep ~ 5-7 minutes; Cook ~ 25 minutes
1+1 tablespoon extra virgin olive oil
1 large garlic clove, peeled and thinly sliced + 1-2 garlic cloves, cut in half
1/4 teaspoon crushed red pepper flakes
1/2 medium red onion, thinly sliced
1 pint cherry or grape tomatoes
1/3 cup dry white wine
12 oz bucatini pasta (broken in half)
3 cups chicken stock, unsalted (or vegetable stock)
1 bunch asparagus, ends removed, cut into 1/2 inch pieces
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh basil, thinly sliced
1/4 cup Parmesan cheese, grated
kosher salt and black pepper
1 Italian bread loaf, sliced into four 1/2 inch thick slices
- Bucatini is a long, hollow noodle. While it's fun that it's hollow, the real reason I love it is that the double-walled noodle is thick and dense and makes a wonderfully chewy texture. Bucatini can be found in most grocery stores nowadays but if you can't find it, substitute thick spaghetti noodles instead.
Set a large soup pot over medium heat. Add olive oil, thinly sliced garlic and crushed red pepper. Warm for about 1 minute until starting to sizzle. Add the sliced red onions and cook until starting to brown. Stir often.
Add cherry tomatoes, season with salt and pepper, and cook until one or two tomatoes burst, about 3 minutes. Continue to stir often.
Pour in white wine and deglaze, or scrape up, any browned bits from bottom of the pan. Add bucatini and stock. Season with a little more salt and pepper, increase heat to medium-high and bring to a boil. (The reason I have you break the bucatini in half is so it fits easily in the pot.) Set a timer for 8 minutes. Stir noodles often as they boil to make sure they aren't sticking to each other or the bottom of the pot. It will be tempting to add more liquid, but as long as you have enough liquid to keep the noodles submerged, resist the urge to add more stock. This will be come the sauce so if you add too much the sauce will be too runny.
While pasta cooks, set a grill pan over medium-high heat. Add about 1 tablespoon of olive oil to the grill pan. Cut 4 slices of bread and drizzle one side with olive oil. Season with salt. Once grill pan is hot, add the bread, olive oil side down. Cook until crispy and charred, about 3-4 minutes. As soon as the bread is done, remove from heat and rub with the cut-side of garlic clove.
When the timer goes off, add the asparagus, cover the pot and cook for another 2 minutes. Check noodles. If tender but still with a slight bite, remove from heat. If still too firm, cook another 1-2 minutes.
Once pasta is off the heat, stir in the Parmesan cheese, chopped parsley and basil. Check final seasoning and add more salt and pepper if necessary.
Scoop some one-pot pasta onto each dinner plate and serve warm with a slice of garlic bread. Sprinkle extra Parmesan cheese on top, if desired, and enjoy!