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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.
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.
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Ingredient Notes
- 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 flavo, sweetness, and the right amount of acid.
- Basil - adds some freshness to the pomodoro sauce.
- Pasta - bucatini is a thick cut pasta with a hole in the middle making it the perfect vehicle for the sauce.
- Parmesan cheese - adds some nuttiness to the dish and helps make the sauce more creamy.
- 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.
Step-by-Step Photos
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
Pomodoro is a simple sauce made of onion, garlic, tomatoes and basil. It is similar to marinara sauce but is usually pureed so it is smooth.
Because they're the best!. These tomatoes give your sauce a thicker consistency while also being sweeter, richer, and less acidic in flavor.
This bucatini pomodoro will last about 3 days if stored in an airtight container in the fridge.
My preferred method is placing the leftover pasta in a skillet with a splash of water. Cook on medium-low until heated through.
You can also microwave. Place in a microwave-proof bowl with a splash of water and microwave for 1 minute. Stir and microwave for another minute or until heated through.
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.
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.
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.
Bucatini Pomodoro
Ingredients
- ¼ cup olive oil
- 1 cup yellow onion, diced
- 8 garlic cloves, minced
- 1 (28 oz can) San Marzano tomatoes
- 3 tablespoon fresh basil, chopped
- salt to taste
- 1 lb bucatini
- 2 tablespoon unsalted butter
- ½ cup freshly grated Parmesan cheese
- ¼ cup pasta water
Instructions
- Heat ¼ cup olive oil in a large sauce pot over medium heat. Add the onion, cooking for 5-7 minutes or until translucent. Toss in the garlic and cook for another 2 minutes.
- Add the tomatoes and season with salt. Bring to simmer and cook for 20 minutes or until sauce has thickened. Add in the fresh basil. Blend with an immersion blender to make a smooth sauce.
- Cook the bucatini according to package instructions while sauce is simmering. Drain and keep ¼ cup of the pasta water.
- Add the bucatini to the pot with the sauce, tossing to coat. Add butter and Parmesan as well as the pasta water 1 tablespoon at a time. Continue to toss to coat until the sauce reaches your desired consistency.
- Serve immediately and top with some fresh Parmesan and basil.
Notes
- 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.
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