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Main Course Savory  •  February 3, 2022

Bucatini Pomodoro

Bucatini Pomodoro
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Bucatini Pomodoro

Serves 2-3 people
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Course Main Course
Servings 2 people

Equipment

  • Large pot
  • Large skillet

Ingredients
  

  • 1 28 oz can whole peeled tomatoes
  • 12-16 oz bucatini sometimes bucatini is only sold in 12oz, 16 oz also works tho!
  • ¼ cup of extra virgin olive oil
  • 8 garlic cloves sliced
  • ¼ tsp red chili flakes – add more if you like it spicy
  • 6 basil leaves torn, plus more for garnish
  • ½ cup grated pecorino romano plus more for serving
  • Salt and pepper to taste

Instructions
 

  • Bring a large pot of water to a boil to cook pasta.
  • Crush peeled whole tomatoes with your hands.
  • In a large skillet over medium heat, saute sliced garlic in extra virgin olive oil until aromatic and brown.
  • Add the red chili flake and basil and briefly saute.
  • Add the tomatoes and stir. Let simmer on low while you boil the pasta.
  • Heavily salt your boiling water and drop in pasta. Cook to al dente.
  • Add drained pasta to skillet with sauce. Begin to coat pasta in sauce.
  • Add pasta water and grated cheese to pan and stir.
  • Mix until sauce coats pasta and they become one.
  • Season with salt and pepper to taste
  • Enjoy with some more grated cheese, torn basil, and a drizzle of yummy olive oil.
Keyword Pasta
Tried this recipe?Let us know how it was!

Tags

  • Pasta

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