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Bucatini Pomodoro Recipe (Vegetarian)

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 in 2010 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?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

  • Bucatinia 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: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive & like to keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value.
  • Garlic
  • Fresh Basil
  • Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt.  It’s inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
  • 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.
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The Best Sauce for Bucatini Pasta That’s Vegetarian

This vegetarian bucatini recipe with pomodoro sauce is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegetarian cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.

I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegetarian recipes here that are on The Herbeevore. These easy and tasty recipes are fantastic meatless meals for your table.

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.

More Vegetarian Pasta Recipes You’ll Love!

Gnocchi with Pumpkin Sauce Recipe

Instant Pot Baked Ziti Recipe (Vegetarian)

Chickpea Parmesan Pasta Recipe (Vegetarian, High Fiber/Protein)

Penne with Zucchini Recipe (Vegetarian, High in Fiber)

Gnocchi Cacio e Pepe Recipe (Parmesan Pepper Pasta)

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Share This Pomodoro Tomato Sauce with Bucatini!

As always, if you make this vegan and vegetarian bucatini pomodoro recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to subscribe to my monthly newsletter to get free recipe inspiration. 

And don’t forget to follow over on Facebook, Instagram, YouTube & TikTok – I’d love to connect with you there! 

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Bucatini Pomodoro

Kelly Jensen
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

Ingredients
  

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

Notes

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Nutrition

Calories: 438kcalCarbohydrates: 47gProtein: 12gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 11mgSodium: 617mgPotassium: 294mgFiber: 2gSugar: 3gVitamin A: 466IUVitamin C: 14mgCalcium: 138mgIron: 1mg
Keyword bucatini pomodoro, bucatini recipes, bucatini tomato pasta, bucatini with tomato sauce, hollow noodle recipes, plant based bucatini, pomodoro bucatini, vegetarian bucatini recipe
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Posted in 30 Minute Dinners, Dinners, Easy Weeknight Meals, Italian, Nut Free, Pastas, Summer Recipes, The Herbeevore Recipes, Vegetarian Recipes

3 Comments

  1. Bettina

    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.

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