Ingredients

The following ingredients have 6 Servings
  • 1 head garlic
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons extra virgin olive oil (divided)
  • 1 shallot (peeled and finely sliced)
  • 1/2 cup olives (sliced, black or green)
  • 2/3 cup Santa Margherita Chianti Classico Riserva
  • 28 ounces crushed tomatoes
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 12 ounces bucatini pasta (prepared to package directions)
  • 1/4 cup reserved pasta cooking water
  • 1/2 cup parmesan cheese (shredded, plus optional amount for serving)
  • 3 tablespoons basil (fresh, chopped, plus more for serving)

Instruction

  • Preheat oven to 350 degrees. Slice the end off of a whole head of garlic. Place the garlic in foil and drizzle with one teaspoon of the olive oil. Fold the foil to secure the garlic so the oil will not spill out. Bake in the oven for 45 minutes. Remove and set aside.
  • In a large sauce pan or skillet, heat one tablespoon of olive oil over medium heat. Cook the shallots for 5 minutes, stirring frequently, until they are tender and translucent.
  • Stir in the olives and cook another 2 - 3 minutes until heated through.
  • Add the Santa Margherita Chianti Classico Riserva, crushed tomatoes, pressed roasted garlic, salt and pepper. Stir to combine well. Bring to a low boil, stirring frequently.
  • Reduce to low and simmer for 20 minutes, stirring occasionally.
  • Prepare the bucatini pasta according to package directions for al dente. When done, using tongs, directly transfer the bucatini from the cooking water to the prepared chianti sauce.
  • Add the remaining olive oil and 1/4 cup of pasta water. Toss the pasta into the chianti sauce using the tongs until heated through. 
  • Fold in the parmesan cheese and basil, tossing to combine. 
  • Serve hot with additional parmesan and basil if desired.