This Italian Bucatini Pomodoro recipe is easy and absolutely delicious. Made using tomatoes, olive oil, garlic, and fresh basil, this classic authentic pasta dish requires few ingredients and minimal cooking. Ready in 35 minutes, it's perfect for any night of the week!
¼cupfinely grated parmesan cheeseplus more for garnish
2tablespoonunsalted buttercut into pieces
½ozfresh basiltorn or sliced thin; plus more for garnish
salt and black pepperto taste
Instructions
In a large skillet over medium-low heat, heat the olive oil.
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.
Increase the heat to medium, and add pureed tomatoes and ½ teaspoon of kosher salt. Simmer, stirring occasionally, until thickened, about 20 minutes.
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.
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. Season with salt and pepper to taste.
Serve immediately with additional parmesan cheese and basil.
Notes
STORE: Transfer cooled pasta to an airtight container. Store leftovers in the refrigerator for up to 3 days.