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1. Peel and finely dice the yellow onion. Peel and finely mince the garlic.
1 piece yellow onion,
3 clove garlic
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2. In a wide saucepan, melt half of the unsalted butter with a drizzle of olive oil over medium heat until foaming.
3 tbsp unsalted butter,
0.2 cup olive oil
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3. Add the diced onion and a pinch of kosher salt, then cook, stirring often, until very soft and translucent with light golden edges, about 8 to 10 minutes.
1.2 tsp kosher salt
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4. Add the minced garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
0.2 tsp red pepper flakes
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5. Stir in the tomato paste and cook, stirring, until it darkens slightly in color and smells sweet, about 2 minutes.
2 tbsp tomato paste
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6. Pour in the crushed tomatoes and water, then add the sugar, most of the kosher salt, and black pepper. Stir to combine and bring to a gentle simmer.
1 can crushed tomatoes,
0.5 tsp sugar,
1.2 tsp kosher salt,
0.5 tsp black pepper,
0.2 cup water
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7. Reduce the heat to low and simmer the sauce uncovered, stirring occasionally, until slightly thickened and glossy, about 12 to 15 minutes. Taste and adjust seasoning with more kosher salt or black pepper if needed.
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8. While the sauce simmers, bring a small pot of water to a boil. Prepare a bowl of ice water. Roughly tear the fresh basil leaves.
1 cup fresh basil leaves
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9. Blanch the basil in the boiling water until bright green, about 10 seconds, then immediately transfer to the ice water to stop the cooking. Drain and squeeze the basil dry in a clean towel.
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10. Add the blanched basil, remaining olive oil, lemon zest, fine sea salt, and a small grind of black pepper to a blender or small food processor. Blend until very smooth and bright green. Set aside.
0.2 cup olive oil,
0.5 tsp black pepper,
1 cup fresh basil leaves,
0.5 tsp lemon zest,
0.1 tsp fine sea salt
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11. Bring a large pot of well-salted water to a rolling boil. Add the bucatini and cook, stirring occasionally, until just shy of al dente according to package directions.
12 oz bucatini,
1.2 tsp kosher salt
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12. Reserve about a cup of the starchy pasta water, then drain the bucatini.
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13. Add the remaining unsalted butter to the simmering tomato sauce and stir until fully melted and the sauce looks silky.
6 tbsp unsalted butter
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14. Add the drained bucatini to the tomato butter sauce and toss over low heat, adding splashes of reserved pasta water as needed, until the pasta is well coated and just al dente, about 2 minutes.
12 oz bucatini,
0.2 cup water
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15. Remove the pan from heat, add most of the grated Parmesan cheese, and toss until the cheese melts into the sauce, adding a little more pasta water to keep it loose and glossy. Adjust seasoning again if needed.
1 cup Parmesan cheese,
0.2 cup water
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16. Twirl the bucatini into warm bowls. Spoon basil oil generously over each serving and sprinkle with the remaining Parmesan.
1 cup fresh basil leaves,
1 cup Parmesan cheese
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17. Tear the basil leaves for garnish over the top and serve immediately.
6 piece basil leaves (garnish)
By james