Bucatini Pomodoro

This bucatini pomodoro recipe comprises thick, spaghetti-like pasta tossed in a simple sauce made of tomatoes, onion, garlic and basil.

I'm all about simple pasta dishes - from bucatini cacio e pepe to easy fettuccine alfredo to garlic butter pasta to tagliatelle pesto.

And pomodoro sauce couldn't be easier to make. If you've never had the sauce, it is made of simple ingredients. Just some olive oil, onion, garlic, tomatoes and basil. Oh and a little salt to enhance the flavor. What makes it different for a marinara sauce is you usually puree it so it isn't chunky.

With thick bucatini which has a hole in it, it just soaks up this type of sauce, making it an easy weeknight comfort meal. Add in some homemade meatballs and this dish is hard to top.

Why This Recipe Works

• Easy to make - Bucatini pomodoro is simple to prepare, making it a great option for a quick weeknight dinner. The ingredients are often pantry staples, and the dish comes together in under 30 minutes.
• Perfect for kids and adults - With its timeless flavors, this is a dish everyone will love .
• Versatile and customizable - While delicious on its own, you can easily customize with extras like red pepper flakes for heat or even a protein like grilled chicken or shrimp.

Jump to:

• Why This Recipe Works
• Ingredient Notes
• Ingredient Swaps
• Variations
• Step-by-Step Photos
• FAQs
• Equipment
• Pro Tips/Recipe Notes
• Similar Recipes
• Bucatini Pomodoro

Ingredient Notes

• Olive oil - Use extra-virgin olive oil for the best flavor, as it’s a key component in the sauce. The oil adds a fruity, slightly peppery undertone that complements the acidity of the tomatoes.
• Onion - Yellow onion most commonly used in the sauce. They have a mild, sweet flavor that becomes even sweeter when sautéed.
• Garlic - Adds a warm, savory depth to the sauce.
• Tomatoes - I'm partial to San Marzano tomatoes for this bucatini pomodoro recipe as they're known for their balanced flavor that combines a tomatoey flavor, sweetness, and the right amount of acid.
• Basil - Fresh basil is preferred for its bright, aromatic flavor.
• Salt - Season the sauce gradually, tasting as you go to ensure a balanced flavor. Use kosher salt or sea salt for better control.
• Pasta - Bucatini is a thick, spaghetti-like pasta with a hollow center, which helps it soak up and hold onto sauces more effectively. The hollow center also gives it a unique, slightly chewy texture.
• Butter - Enhances the sauce by giving it a richer, creamier texture and a subtle depth of flavor.
• Parmesan cheese - Freshly grated Parmesan adds a salty, nutty richness that balances the acidity of the tomatoes.
• Pasta water - Pasta releases some if its starches when boiling so it helps create a creamy dish when tossed with the cheese.

Ingredient Swaps

Like any recipe, you can mix up the ingredients. Some swaps include:

• If you don't have yellow onions, white, red, shallots or sweet onions will work too. They all high slightly different flavors.
• San Marzano tomatoes are generally what is used is tomato sauces, but you can use tomato puree or crushed tomatoes.
• I like bucatini as it soaks up the sauce, but you can use spaghetti or fettuccine.
• Instead of Parmesan, try Pecorino Romano for a sharper, saltier cheese that adds a bolder flavor to the dish.

Variations

While I like the dish as is, you can customize this bucatini pomodoro to your preference. Some variations include:

• Pasta - While bucatini is my go-to, tonnarelli, spaghetti or even fettuccine all work.
• Protein - Shrimp, chicken or pancetta would all work great.
• Veggies - Asparagus, broccoli or peppers would complement the sauce well.
• Heat - A pinch of crushed red chili flakes would add some heat.
• Texture - Some toasted breadcrumbs or pine nuts can add great texture and flavor.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

Heat olive oil over medium heat and add onion to pot, cooking for 5 minutes before adding garlic in the last 30 seconds. Add the tomatoes and season with salt. Bring to simmer and cook for 20 minutes.

Add in basil and use an immersion blender to blend until smooth.

Cook the pasta according to package instructions and keep ¼ cup of pasta water. Add the bucatini to the sauce with the butter and Parmesan as well as 1 tablespoon of pasta water. Toss to coat everything, adding more pasta water to the bucatini pomodoro if necessary.

FAQs

Equipment

The equipment you use is important to how the recipe turns out. What is needed is the following:

• Large pot - Used for boiling the bucatini pasta.
• Chef’s knife - For chopping ingredients like garlic, onions and basil.
• Skillet/Dutch oven - You want something large enough to cook the sauce.
• Cheese grater - I mentioned multiple time but use a cheese block and grate yourself.
• Spoon - You want a good wooden spoon to stir everything together.

Pro Tips/Recipe Notes

• If you don't have an immersion blender, blend the sauce in batches in a blender.
• Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
• DO NOT overcook the pasta when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.
• Don't use pre-shredded cheese. You want if finely grated so it melts well. Pre-shredded has added ingredients that will just make it clump up.
• The butter can be omitted if you prefer. I like it as it adds some extra richness. You might need to add more pasta water to make up the difference.

Similar Recipes

• Spicy Rigatoni
• Garlic Chicken Parmesan Pasta
• Spaghetti alla Nerano
• Rigatoni Bolognese
• Ragu Bianco

If you’ve tried this bucatini pomodoro recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.