Bucatini Pomodoro
Servings: 4 servings
Calories: 289kcal
A simple tomato sauce with a dense straw like pasta
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Ingredients
- 3 tsp kosher salt, divided
- 1 tbsp extra-virgin olive oil
- 4 cloves minced garlic
- 1 can 28 oz. diced tomatoes
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- 1/4 cup loosely packed chopped fresh basil, plus more for garnish
- 1/2 pound Bucatini Pasta
- 1/4 cup freshly grated parmesan cheese, plus more for garnish
- pasta water, reserved
Instructions
- Bring 4-6 quarts of salted water to a boil. Cook the bucatini for 10-12 minutes, or until done to your liking.
- At the same time as you are starting the water to boil, sauté the garlic in olive oil in a large skillet over medium heat for 1-2 minutes. (just until fragrant)
- Add the diced tomatoes, red pepper flakes, salt, and black pepper. Bring to a simmer.
- Stir in the chopped basil at the end of cooking the sauce. Right before you add the pasta.
- Reserve about 1 cup of pasta water, then drain the pasta.
- Add the pasta to the sauce and toss with tongs to coat, thinning with reserved pasta water if needed.
- Serve topped with grated parmesan cheese and additional chopped fresh basil.
Notes
Serve with a side salad and French bread.
Nutrition
Calories: 289kcal | Carbohydrates: 48g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 1999mg | Potassium: 350mg | Fiber: 3g | Sugar: 4g | Vitamin A: 324IU | Vitamin C: 11mg | Calcium: 129mg | Iron: 2mg