Ginger-Garlic Bucatini

1. Bring water to a rolling boil. Season with 1 tbsp. salt and add the bucatini. Unless your pot is high enough, one end of the pasta will be in the water and one end will be sticking out.
2. Wait 1 or 2 mins. and when one end of the pasta softens, push the rest of it underwater. Alternatively, break the bucatini in half and put all of it in the water at the same time.
3. Cook the pasta as per package instructions. It took me 14 mins.
4. While the pasta is cooking, heat 2 tsp. oil in a pan on med. heat for 2 mins.
5. Add the chopped ginger and garlic. Saute for 3-4 mins. until the raw smell of the garlic vanishes.
6. Toss in the onions and cook until they are translucent, approximately 5-6 mins.
7. Add the tomatoes, 1 tsp. salt and 1/2 tsp. cayenne pepper. Cook for 5 mins. If the tomatoes start to dry up and stick to the pan, add a dash of pasta water.
8. Toss the bucatini into the onion-tomato mixture and mix well. Taste and if necessary, adjust the seasoning.
9. Turn the heat upto high and cook for 2-3 mins. till all the juices from the tomato are soaked up by the pasta.
10. Garnish with cilantro.
11. This dish pairs exceedingly well with a salad and glass of wine.