I've often seen this presented as a choice between two mutually exclusive options: either you dump your fresh herbs into your tomato sauce early so as to let the herby flavor infuse into the sauce, or you put your fresh herbs in at the last minute of sauce-making to ensure that the herbs don't lose their potency. But why is this an either-or proposition? In the video below, Chef Jean-Pierre presents his own via media: put half of your herbs in early to allow for infusion, then put in the rest at the very end to capture that freshness. (Watch what he does with the basil.) This is a brilliant concept, and it's how I now make tomato sauce.
I've never cooked with bucatini before. Will have to get myself some.
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