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Bucatini Pomodoro

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Bucatini Pomodoro is a classic Italian pasta dish that features thick, hollow bucatini noodles paired with a rich, simple, and flavorful tomato sauce. The beauty of this dish lies in its simplicity—ripe tomatoes, aromatic garlic, fresh basil, and a touch of olive oil come together to create a hearty, satisfying meal. The bucatini noodles are perfect for soaking up the delicious tomato sauce, making each bite burst with flavor. This dish is perfect for a weeknight dinner or for impressing guests at your next gathering.

Ingredients

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To make Bucatini Pomodoro, you’ll need the following ingredients:

  • 12 oz bucatini pasta
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 can (28 oz) whole tomatoes (preferably San Marzano)
  • 1 teaspoon sugar (optional)
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon red pepper flakes (optional)
  • 1/4 cup fresh basil leaves, chopped (plus more for garnish)
  • 1/4 cup grated Parmesan cheese (for serving)
  • 1 tablespoon unsalted butter (optional, for extra richness)

Instructions

Cook the Bucatini:

  1. Boil the Pasta: In a large pot of salted water, bring the water to a boil. Add the bucatini pasta and cook according to the package instructions, usually about 9-11 minutes, until al dente. Drain the pasta, reserving 1 cup of pasta water.

Make the Pomodoro Sauce:

  1. Heat the Olive Oil: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
  2. Add the Tomatoes: Add the canned whole tomatoes to the skillet, crushing them with a spoon or your hands. Stir in the sugar (if using), salt, pepper, and red pepper flakes (if using). Let the sauce simmer over low heat for about 15 minutes, stirring occasionally, until the sauce thickens slightly.
  3. Add Butter (Optional): For a richer sauce, stir in 1 tablespoon of unsalted butter until melted and incorporated.

Combine the Pasta and Sauce:

  1. Toss the Pasta: Add the drained bucatini pasta to the skillet with the tomato sauce, tossing to coat. If the sauce seems too thick, add a little reserved pasta water until you reach your desired consistency.
  2. Stir in Fresh Basil: Once the pasta is coated in the sauce, stir in the fresh chopped basil, saving a few leaves for garnish.

Serve the Bucatini Pomodoro:

  1. Plate the Dish: Divide the pasta into bowls, making sure each serving has plenty of sauce. Top with a generous sprinkle of grated Parmesan cheese and additional fresh basil leaves for garnish.

Nutrition

Find it online: https://succulentrecipes.com/bucatini-pomodoro/