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An overhead shot of bucatini pomodoro in a white bowl with a fork.

Bucatini Pomodoro

Chelsea Plummer | Mae's Menu
This bucatini pomodoro is rich, garlicky, and made with simple pantry ingredients in just 20 minutes — an authentic Italian pasta recipe the whole family loves. Perfect for weeknights or dinner parties.
5 from 2 votes
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 374 kcal

Equipment

Ingredients
  

  • 16 oz. bucatini
  • salt for pasta water
  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced or pressed
  • ¼ teaspoon dried red pepper flakes or to taste
  • 28 oz. can chopped or whole peeled San Marzano tomatoes
  • ½ cup grated parmesan cheese plus more to garnish
  • ⅓ cup fresh basil torn or sliced

Instructions
 

  • Boil the bucatini in heavily salted water according to package directions until al dente. Drain, reserving at least 1 cup of pasta water.
  • While pasta cooks, melt butter in a large skillet or Dutch oven over medium heat. Once foaming, add garlic and red pepper flakes. Sauté 1–2 minutes until golden and fragrant.
  • Stir in canned tomatoes. Bring to a simmer and cook 5–10 minutes, stirring occasionally, until thickened and deep red.
  • Reduce heat to low. Stir in parmesan until melted. Add cooked bucatini and toss until evenly coated. Stir in reserved pasta water a splash at a time to reach desired consistency.
  • Top with fresh basil and extra parmesan to serve.

Notes

  • Quality tomatoes matter — San Marzano (such as Bianco DiNapoli) are recommended for the best flavor.
  • Salt the water well — Adding at least 1 tablespoon kosher salt per gallon seasons the pasta, giving it the best flavor. 
  • Cook al dente — The pasta will continue cooking in the hot sauce.
  • Reserve pasta water — Essential for adjusting sauce consistency and reheating leftovers.
  • Bucatini substitute: Can't find bucatini? Use linguine, fettuccine, pappardelle, or spaghetti.
  • Vegan: Swap butter for extra-virgin olive oil and use vegan parmesan.
  • Gluten-free: Use gluten-free fettuccine or linguine.
  • Storage: Refrigerate 4–5 days; freeze up to 3 months. Add a splash of water when reheating.
  • Make-ahead: The sauce keeps 3 days refrigerated. Cook pasta fresh and toss to serve.

Nutrition

Calories: 374kcalCarbohydrates: 63gProtein: 15gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 342mgPotassium: 445mgFiber: 4gSugar: 5gVitamin A: 439IUVitamin C: 13mgCalcium: 137mgIron: 2mg
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