Bucatini Pomodoro
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!
Equipment
Ingredients
- ¼ cup olive oil
- 1 small yellow onion diced small
- 4 cloves garlic finely chopped
- ¼ teaspoon crushed red pepper flakes
- 28 oz can 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 thin; plus more for garnish
- salt and black pepper to 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.
Nutrition
Calories: 442kcalCarbohydrates: 64gProtein: 13gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 14mgSodium: 463mgPotassium: 460mgFiber: 4gSugar: 6gVitamin A: 457IUVitamin C: 14mgCalcium: 106mgIron: 2mg
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