Name: Bucatini with Burst Tomatoes
Cook time: 20 min
Yield: serves 4
Ingredients: 3/4 lb bucatini pasta; 2 pints cherry tomatoes, either regular red, or multi-color heirloom; 2-3 Tbsp good olive oil; 1, 2 or 3 cloves garlic, to taste, minced; 1/2 cup dry white wine; salt and fresh cracked black pepper; fresh basil, chopped. I used about 12 good sized leaves, but the amount is not important, go with less or more according to your taste. Save some for garnishing.; Parmigiano Reggiano