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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
1x
2x
3x
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
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