Bucatini Pomodoro: a simple, delicious, and oh-so-satisfying pasta recipe that features tomatoes, garlic, butter, and basil. Serve this authentic pasta recipe as the main dish or as a hearty side. Ready in 20 minutes and family-friendly!
½cupgrated parmesan cheese + additional to garnish
⅓cupfresh basilsliced or torn
Instructions
Boil the bucatini in heavily salted water according to the package directions. Drain, reserving at least 1 cup of the pasta water.
Heat the 2 tablespoons of butter in a large skillet over medium heat. Once foaming, add the garlic and red pepper flakes and saute for 2 minutes, or until the garlic is golden brown and fragrant.
Stir the canned tomatoes into the garlic and butter mixture. Bring to a simmer and cook for 5-10 minutes, or until the has thickened and turned a deep red color, stirring the sauce occasionally while simmering.
Turn the heat down to low. Stir the grated parmesan cheese into the sauce until combined. Stir in the hot pasta until it is coated in the sauce. Stir in pasta water to thin the sauce if desired.
Sprinkle the hot pasta with basil and additional parmesan cheese to serve.
Notes
Storage Directions:
Refrigeration: Leftover bucatini keeps covered in an airtight container in the refrigerator for 4-5 days. Reheat it on medium-high heat in the microwave for 1-minute intervals, or until warmed through
Freezing: The pasta can also be frozen in a freezer-safe container or zip-top bag for up to 3 months. Defrost the pasta in the refrigerator overnight, or until thawed through and reheat in the microwave.
Recipe Tips:
Bucatini Substitute: Other long pasta shapes like linguine, fettuccine, or pappardelle can work in place of the bucatini in a pinch.
Gluten-Free: Make this recipe sans gluten or any wheat products by using gluten-free fettuccine or linguine.