Bucatini Pomodoro
A classic, simple bucatini pomodoro with a bright tomato-basil sauce ready in minutes.
Servings: 6 servings
Ingredients
- 1 medium-large onion finely minced
- 2 cans organic whole plum tomatoes 15 oz (400 g) each; or canned cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- 8 fresh basil leaves
- sea salt to taste
- black pepper to taste
- 17.06 oz bucatini pasta
Instructions
- Heat 2 tablespoons of extra-virgin olive oil in a skillet over medium-low heat.
- Add the finely minced onion and cook, stirring occasionally, until translucent, about 4–5 minutes.
- Add the canned tomatoes with their juices and gently break them up with a wooden spoon.
- Season the sauce with salt and pepper and add 6 basil leaves torn or roughly chopped; cover and simmer on low for 15 minutes, stirring occasionally, until creamy but still slightly chunky.
- Meanwhile, bring a large pot of lightly salted water to a boil and cook the bucatini according to package directions for al dente, or 2–3 minutes less than the package time if desired.
- Drain the pasta, reserving a splash of cooking water if you like to loosen the sauce.
- Remove the sauce from the heat, stir in the remaining basil leaves, adjust seasoning with salt and pepper, then fold in the cooked bucatini until evenly coated; add a little reserved pasta water if needed.
- Drizzle with a little extra-virgin olive oil and serve immediately.
Equipment
- Large Pot
- Skillet
- Wooden Spoon
- Knife
- Cutting Board
- Colander
Notes
- Optional: halve canned tomatoes and remove seeds to reduce bitterness.
- If sauce tastes acidic, add a bay leaf while it simmers or a pinch of sugar.