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Bucatini Pomodoro Recipe (Vegetarian)

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Bucatini Pomodoro is a bright and fresh pasta recipe, ready in just 20 minutes. With fresh or canned tomatoes, garlic, basil, and olive oil, tossed with thick bucatini noodles.

This dinner is a fantastic recipe to make with extra tomatoes. Serve this simple pasta with easy homemade garlic knots, thick sourdough garlic bread, or a fresh side salad with pesto vinaigrette dressing.

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Bucatini pomodoro is one of our favorite easy weeknight meals!  The word pomodoro means tomato in Italian – literally translated to ‘apple of gold’ which couldn’t be more perfect. In this pomodoro sauce, fresh tomatoes shine.

I love that this pasta is simple to cook on a weeknight, yet elegant enough to serve to guests. I first was introduced to pomodoro sauce when I visited a fantastic Italian restaurant in Laguna Beach, CA aptly named Pomodoro when I first moved to the Los Angeles area. The restaurant has since closed, however I love making that simple and delicious tomato sauce to this day. 

This sweet Italian tomato pasta is perfect when you want a fresh sauce that pairs well a long thick pasta like bucatini.  Bucatini noodles are hollow in the middle, like little straws. They are the perfect pasta to enjoy with this delicate sauce.

This Bucatini Pomodoro Recipe Is:

  • Fresh
  • Bright
  • Loaded with Flavor
  • Garlicky
  • Simple
  • Versatile
  • Vegan, Vegetarian, and SO good!
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Simple Bucatini Recipes 

This bucatini pomodoro pasta is the tastiest, freshest dinner recipe. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner.

It makes a great holiday pasta dish as well – a simple vegetarian recipe to serve with a salad. It takes only 20 minutes to cook, so you can enjoy extra time to prep sides or a salad. Browse all our pasta recipes here!

What’s In This Pomodoro Bucatini Pasta Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Bucatini – a thick long noodle with a hollow center. Like a delicious pasta straw!
  • Fresh Tomatoes – I used garden cherry tomatoes for mine, and also canned.
  • San Marzano Whole Tomatoes – an essential in any good tomato sauce is getting the best quality canned tomatoes you can find! I always use San Marzano whole tomatoes, then crush them before adding to my recipes.
  • Extra virgin olive oil
  • Garlic
  • Fresh Basil
  • Parmesan Cheese – gives that extra bit of flavor and richness to this dish. Whether you use a sharp real cheese parmesan, or a vegan version, adding a little extra into the sauce (and for garnish) makes this dish delish.
  • Sea salt & Black Pepper
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How Do I Make Pomodoro Bucatini Pasta?

  1. Cook bucatini noodles according to package instructions. Drain, toss with olive oil, and set aside.
  2. In a large pot, add more olive oil and begin by sautéing the garlic over low heat. Cook for 3 to 4 minutes until edges begin to brown. Add in the fresh tomatoes, and stir.
  3. Pour in the canned tomatoes to the pot, adding the canning liquid/sauce as well.  Add basil, salt, and pepper. Stir until all ingredients are well combined. Simmer on low for 15 minutes. Sauce should thicken and become jammy.
  4. When the sauce is finished cooking, add the sauce over cooked bucatini pasta, and garnish with extra basil and parmesan cheese.

Easy Pasta Recipes You May Enjoy

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Share This Pomodoro Tomato Sauce with Bucatini!

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If you tried this recipe or any other recipe on my site, please leave a star rating and let me know how it went in the comments below. I love hearing from you!

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Bucatini Pomodoro

Bucatini Pomodoro is a bright and fresh pasta recipe, ready in just 20 minutes. With fresh or canned tomatoes, garlic, basil, and olive oil, tossed with thick bucatini noodles.
5 from 2 votes
Cook Time 20 minutes
Total Time 20 minutes
Course Condiment, Dinner, Sauce
Cuisine American, Italian
Servings 4 servings
Calories 438 kcal

Equipment

  • Large Pot
  • Sauce Pan

Ingredients
  

  • 8 ounces bucatini pasta
  • 1/3 cup olive oil divided
  • 4 cloves Garlic minced
  • 8 ounces cherry tomatoes halved or quartered
  • 1 14-ounce can San Marzano Tomatoes
  • 1/4 cup Fresh Basil julienned, plus extra for garnish
  • 2/3 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 cup parmesan cheese can use a plant-based one for vegan version

Instructions
 

  • Cook bucatini noodles according to package instructions. Drain, toss with olive oil, and set aside.
  • In a large pot, add more olive oil and begin by sautéing the garlic over low heat. Cook for 3 to 4 minutes until edges begin to brown. Add in the fresh tomatoes, and stir.
  • Pour in the canned tomatoes to the pot, adding the canning liquid/sauce as well.  Add basil, salt, and pepper. Stir until all ingredients are well combined. Simmer on low for 15 minutes. Sauce should thicken and become jammy.
  • When the sauce is finished cooking, add the sauce over cooked bucatini pasta, and garnish with extra basil and parmesan cheese.

Video

Nutrition

Calories: 438kcalCarbohydrates: 47gProtein: 12gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 11mgSodium: 617mgPotassium: 294mgFiber: 2gSugar: 3gVitamin A: 466IUVitamin C: 14mgCalcium: 138mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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4 Comments

  1. 5 stars
    A really great recipe. We have a pasta maker and I bought a Bucatini screen recently and wanted to try ist out. This sauce was perfect for them.

5 from 2 votes

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