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.
1/4cupFresh Basiljulienned, plus extra for garnish
2/3teaspoonSea Salt
1/2teaspoonBlack Pepper
1/2cupparmesan cheesecan use a plant-based one for vegan version
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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.