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Bucatini Pomodoro

A simple, classic bucatini pomodoro with a bright tomato-basil sauce that's quick to make.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 6 servings

Ingredients

  • 1 medium-large onion finely minced
  • 2 cans (15 oz / 400 g each) organic whole plum tomatoes or canned cherry tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 8 leaves fresh basil
  • sea salt to taste
  • black pepper to taste
  • 17.06 oz bucatini pasta

Instructions

  • Heat the extra-virgin olive oil in a large skillet over medium-low heat.
  • Add the finely minced onion and cook, stirring occasionally, until translucent, about 4–5 minutes.
  • Add the canned tomatoes with their juice to the skillet and crush them gently with a wooden spoon.
  • Season the sauce with most of the basil leaves (reserve a few for finishing), cover, and simmer on low for 15 minutes, stirring occasionally, until creamy but still slightly chunky.
  • While the sauce simmers, bring a large pot of lightly salted water to a boil and cook the bucatini according to package directions until al dente; drain 2–3 minutes before the maximum time for firmer pasta if desired, then reserve some pasta water.
  • Remove the sauce from the heat, stir in the remaining basil leaves, and season with sea salt and black pepper to taste.
  • Toss the drained bucatini into the skillet with the sauce, mixing to coat; add a splash of reserved pasta water if needed to loosen the sauce, drizzle with a little extra-virgin olive oil, and serve.

Equipment

  • Large Pot
  • Large Skillet
  • Wooden Spoon
  • Colander

Notes

  • If desired, halve canned tomatoes and remove seeds to reduce bitterness.
  • Add a bay leaf while cooking to reduce acidity.
  • A pinch of sugar can also balance a sour sauce.