Bucatini Pomodoro

Experience the comforting flavors of Bucatini Pomodoro, a classic Italian dish that celebrates simplicity and freshness. This recipe features al dente bucatini pasta coated in a rich tomato sauce, enhanced with fragrant garlic, a touch of heat from crushed red pepper, and finished with creamy parmesan and fresh basil.

Perfect for a quick weeknight dinner or a cozy gathering, this dish is sure to delight pasta lovers with its delightful combination of textures and tastes!

Bucatini Pomodoro

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 tablespoons unsalted butter, cut into pieces

½ oz fresh basil, torn or sliced thin; plus more for garnish

Salt and black pepper to taste

Instructions:

Heat the olive oil in a large skillet over medium-low heat.

Add the diced onion and sauté, stirring occasionally, until it softens. Incorporate the chopped garlic and cook, stirring often, for about 2 minutes. Then, add the crushed red pepper flakes and sauté for an additional minute.

Raise the heat to medium and introduce the pureed tomatoes along with ½ teaspoon of kosher salt. Allow the mixture to simmer, stirring occasionally, until it thickens, which should take about 20 minutes.

Meanwhile, cook the bucatini according to the package instructions, ensuring it’s just shy of al dente. Before draining, reserve ½ cup of the starchy pasta water.

Toss the cooked bucatini into the sauce, mixing to coat thoroughly. Cook for a few more minutes until the pasta reaches al dente. Remove the skillet from the heat, then stir in the butter and parmesan cheese until fully incorporated. Finally, mix in the basil. Season with salt and black pepper to taste.

Serve immediately, garnished with additional parmesan cheese and fresh basil. Enjoy your delicious Bucatini Pomodoro!

Notes:

Bucatini vs. Other Pastas: While bucatini is ideal for this dish due to its hollow center that holds the sauce, you can substitute it with other pasta shapes like spaghetti or fettuccine if needed.

Fresh Tomatoes: If you prefer using fresh tomatoes, about 2 pounds of ripe tomatoes can be blanched, peeled, and pureed as a substitute for the canned tomatoes.

Adjusting Spice Level: If you like a milder sauce, reduce the amount of crushed red pepper flakes. You can always add more heat later if desired.

Cheese Variations: While parmesan is traditional, you can experiment with other cheeses like Pecorino Romano for a different flavor profile.

Herb Alternatives: Fresh basil adds a wonderful aroma, but feel free to include other herbs such as oregano or thyme for added depth.

Storing Leftovers: Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce.

Serving Suggestions: This dish pairs well with a simple green salad or garlic bread for a complete meal. A drizzle of good-quality olive oil over the top just before serving can enhance the flavors even more.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Calories: 400 kcal | Protein: 12 g | Fat: 20 g | Saturated Fat: 5 g | Carbohydrates: 50 g | Dietary Fiber: 3 g | Sugars: 5 g | Cholesterol: 20 mg | Sodium: 400 mg

Frequently Asked Questions:

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes!

About 2 pounds of ripe tomatoes should be blanched, peeled, and pureed as a substitute for the canned tomatoes.

Adjust the cooking time as fresh tomatoes may require longer to break down.

What can I substitute for bucatini pasta?

If you can’t find bucatini, you can use other pasta shapes like spaghetti, penne, or fettuccine.

Just keep in mind that the texture and sauce adherence may vary slightly.

How can I make this dish vegan?

To make Bucatini Pomodoro vegan, omit the butter and parmesan cheese.

You can substitute with a vegan butter and nutritional yeast or a vegan parmesan alternative for a cheesy flavor.

Can I prepare the sauce in advance?

Yes, you can make the tomato sauce ahead of time.

Store it in an airtight container in the refrigerator for up to 3 days or freeze it for longer storage.

Just reheat it before mixing with the cooked pasta.

What should I serve with Bucatini Pomodoro?

This dish pairs well with a simple green salad, garlic bread, or roasted vegetables.

You can also add a sprinkle of crushed red pepper flakes or a drizzle of olive oil for extra flavor when serving.

How do I know when the pasta is cooked perfectly?

Cook the bucatini until it’s just before al dente, following the package instructions.

It should have a slight bite to it, as it will continue to cook when mixed with the sauce.

What should I do if my sauce is too thick?

If your sauce becomes too thick, you can add a splash of the reserved starchy pasta water to loosen it up.

Stir well until you reach your desired consistency.

Can I make this dish spicy?

Yes! You can increase the amount of crushed red pepper flakes to add more heat.

Alternatively, consider adding fresh sliced chili peppers for an extra kick.

Is it necessary to reserve pasta water?

Yes, reserving the pasta water is important as it contains starch that helps to bind the sauce to the pasta and enhances the overall texture of the dish.

What’s the best way to store leftovers?

Store any leftover Bucatini Pomodoro in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove or in the microwave, adding a bit of water or extra olive oil to prevent sticking.