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 can 28 oz. diced tomatoes can used whole tomatoes
- 4 cloves minced garlic
- 1 tbsp extra-virgin olive oil
- 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 Can use spaghetti
- 1/4 cup freshly grated parmesan cheese, plus more for garnish
- pasta water
Instructions
Pasta
- Bring 4-6 quarts of water to a boil, add 1 tsp of salt (or to taste)
- Add pasta (without breaking) and cook for 10-12 minutes, stirring occasionally
Pomodoro Sauce
- Add Olive Oil to the sauté pan over medium heat. Add the garlic and cook, stirring continually for 1-2 minutes (just until fragrant)
- Add the tomatoes and stir to combine with the garlic. If using whole tomatoes, use the side of a wooden spoon to roughly cut them up.
- Add 2 tsp., of salt, pepper, and red pepper. Stir occasionally.
- Add the basil and combine it with the sauce.
Assembling
- Drain the pasta, reserving some of the pasta water.
- Add the drained pasta to the sauce in the skillet, and toss the pasta with tongs to coat with sauce. Add the cheese at this point if you want it combined with the sauce. (I serve it as a garnish)
- Use pasta water, 1 tablespoon at a time if you choose to thin the sauce.
- Garnish with grated parmesan cheese and 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