Ingredients
- Bucatini pasta: 1 pound
- Canned crushed tomatoes: 28 ounces
- Garlic cloves: 4, minced
- Olive oil: 1/4 cup
- Fresh basil leaves: 1/2 cup, chopped
- Dried oregano: 1 teaspoon
- Red pepper flakes: 1/4 teaspoon (optional)
- Parmesan cheese: 1/2 cup, grated (plus more for serving)
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and cook until fragrant, about 1 minute, being careful not to burn the garlic.
- Step 3: Add the crushed tomatoes and dried oregano to the skillet. Bring to a simmer, then reduce heat to low and cook for at least 15 minutes, or up to 30 minutes, stirring occasionally, to allow the sauce to thicken and flavors to meld.
- Step 4: Stir in the cooked bucatini pasta into the tomato sauce, tossing to coat evenly. Add some of the reserved pasta water, a little at a time, if needed to create a smooth and emulsified sauce.
- Step 5: Stir in the chopped fresh basil and grated Parmesan cheese. Toss again to combine.
- Step 6: Serve immediately, garnished with extra grated Parmesan cheese and fresh basil leaves.
Notes
- Leftover Bucatini Pomodoro can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of water or broth to the pasta before microwaving or warming on the stovetop to prevent it from drying out.
- A simple green salad with a light vinaigrette beautifully complements the richness of this pasta dish.
- Don't be afraid to let the sauce simmer longer for an even deeper, more concentrated tomato flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American