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+ servings
bucatini with tomatoes vegetarian bucatini noodles and sauce healthy pomodoro pasta with hollow noodles

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

  • 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
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