Bucatini Pomodoro with Fresh Tomatoes
Bucatini Pomodoro sauce with fresh tomatoes is a bright and tasty pasta recipe, ready in just 20 minutes. With fresh and canned tomatoes, garlic, basil, and olive oil, tossed with thick bucatini noodles.
Servings: 4 servings
Calories: 438kcal
Cost: $4
Equipment
- Large Pot
- Sauce Pan
Ingredients
- 8 ounces bucatini pasta
- 1/3 cup extra virgin 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
Notes
Dietary Modifications
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- This recipe contains no meat, but does use parmesan cheese. For a vegetarian version make sure the parmesan cheese you are using does not contain animal rennet, and for a vegan version, omit the parmesan cheese or use a plant-based variety.
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- For a gluten free version, use certified gluten free bucatini pasta, and ensure any ingredients like parmesan cheese or canned tomatoes are also certified gluten free.
Substitutions and Additions
- Add in your favorite vegetables to the sauce in step 3, while it's simmering! Chopped spinach or mushrooms would be an excellent addition.
- For a spicier pasta, add a 1/2 teaspoon of crushed red chili pepper flakes for extra heat.
- If you want to make this pasta recipe with all fresh tomatoes, double the fresh tomatoes and omit the canned.
- Likewise, to make this with only canned tomatoes, you can double the canned tomatoes and omit the fresh.
Expert Tips
- For extra flavor, you can try using a garlic-infused olive oil, or adding a little drizzle of balsamic vinegar in the sauce when cooking!
- Transform those tomatoes - blister fresh cherry tomatoes in the oven before adding to the sauce for added sweetness!
Nutrition
Calories: 438kcal | Carbohydrates: 47g | Protein: 12g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 11mg | Sodium: 617mg | Potassium: 294mg | Fiber: 2g | Sugar: 3g | Vitamin A: 466IU | Vitamin C: 14mg | Calcium: 138mg | Iron: 1mg