When I think of Sunday Dinner, it’s always an easy, almost effortless meal that I can just simply enjoy and allow me to unwind, and that usually involves a pasta dish.
Recently, I found a local pasta company called Sonoran Pasta, which has a delicious bucatini pasta, made from scratch. I love a bucatini pasta, it looks like those pool noodles that kids use in the summer (but definitely not that large). Bucatini is usually served with a seafood dish and those thick noodles soak up the briny-ness (is that even a word?) of the protein of the sea but I love the riff of this dish made with the local produce from the Arizona locals.
I have found the BBQ grill to be the best thing for a homemade tomato based sauce. Roasting the tomatoes on the grill brings out its natural sugars, and it lends itself to create a whimsical sauce that is only achieved when heat mixes with the lycopene in the tomatoes and creates a harmonious melody. ( too much? I apologize, I just get so crazy when I talk about making homemade pasta sauce)
Take advantage of the local produce that surrounds you, it makes a simple dish into a stellar one and that is what makes a great Sunday Dinner.
- sauce pan
- stock pot
- Cutting Board
- food processor (or food chopper)
- bbq grill
- 3 each heirloom tomatoes
- 2 each garlic cloves peeled, and minced
- 1 each onion small size , diced
- 1 tsp paprika
- 1 tsp garlic salt
- 1 tsp tsp pepper
- 1 tsp sugar
- 1 lb bucatini pasta Fresh is best
- 1/4 cup bread crumbs Fresh is best, but a unseasoned store is recommended.
- Heat BBQ grill to medium heat
- Roast the tomatoes until charred and set aside in a bowl
- Add the rest of ingredients to bowl and using hands, mixed ingredients into bowl
- Add to food processor and pulse ingredients
- Heat a stock pot with water. Bring to boil, season with salt (1 tsp).
- Add the noodles and cook to directions on package.
- Serve noodles on the bowl and ladle sauce atop and garnish with fresh herbs and cheese (optional)