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This Bucatini Pomodoro recipe requires few ingredients and minimal cooking. This is a beginner-friendly recipe made with simple ingredients. Despite this and its quick, easy cooking process, it looks impressive and tastes even better. This recipe is perfect for weeknight and weekend cooking.
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– ¼ cup olive oil – 1 small yellow onion diced small – 4 cloves garlic finely chopped – ¼ teaspoon crushed red pepper flakes – 28 oz whole peeled tomatoes pureed – ½ teaspoon kosher salt – 1 lb bucatini pasta – ¼ cup finely grated parmesan cheese plus more for garnish – 2 tablespoon unsalted butter cut into pieces – ½ oz fresh basil torn or sliced – salt and black pepper to taste
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In a large skillet over medium-low heat, heat the olive oil.
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Add the onion and cook, stirring occasionally, until soft. Add garlic and cook, stirring frequently, for about 2 minutes. Add crushed red pepper flakes and cook for one minute.
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Increase the heat to medium, and add pureed tomatoes and ½ teaspoon of kosher salt. Simmer, stirring occasionally, until thickened, about 20 minutes.
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While the sauce is simmering, cook the pasta according to package instructions. Cook until just before al dente. Reserve ½ cup of starchy pasta water before draining the pasta.
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Add the cooked pasta to the sauce, and toss to coat. Cook until the pasta is al dente. Remove the pan from the heat. Stir in butter and parmesan cheese until incorporated. Finally, stir in basil.
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Season with salt and pepper to taste. Serve immediately with additional parmesan cheese and basil.
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