Bucatini Pomodoro is an incredibly simple and delicious meal requiring only 5 ingredients. Bright, vibrant and tomato-ey, this dish is a weeknight winner.
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Bucatini Pomodoro is one of my all time favorite meals. Delicious San Marzano tomatoes are cooked down low and slow, concentrating their flavor, and then blended until smooth. The sauce tops thick and hearty bucatini noodles. Finish with a little bit of rich, sharp parmesan cheese and peppery basil.
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Ingredients for Bucatini Pomodoro
- Bucatini Pasta - The best kind of pasta for a smooth red sauce in my opinion!
- Tomatoes - whole peeled San Marzano tomatoes are a must for this recipe.
- Olive oil
- Onion
- Garlic
- Salt and pepper
- Basil and Parmesan (for garnish)
How to Make Bucatini Pomodoro
Full recipe can be found in the recipe card.
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FAQ's
Bucatini is a very thick kind of spaghetti with a hole going down the middle of the noodle. It's great for with a smooth sauce because the hole allows sauce to cover every single bit of the noodle.
If you use vegan cheese, nutritional yeast, or leave the cheese off altogether, it sure is! Make sure your noodles are vegan as well.
Marinara is a runnier, but chunkier sauce. Pomodoro sauce is blended completely smooth, but is a thick sauce. Pomodoro is usually only seasoned with onion and garlic, while marinara usually has spices such as oregano and crushed red pepper.
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Bucatini Pomodoro
Ingredients
- 12 ounces bucatini pasta
- ¼ cup olive oil
- 2 cloves garlic, thinly sliced
- ½ small onion, diced
- salt and pepper
- 1 28 ounce can whole peeled San Marzano tomatoes
- basil and parmesan cheese for garnish
Instructions
- Cook pasta according to manufacturer directions. Save ½ cup of the pasta water once the pasta is cooked. Drain, and set the pasta aside.
- In a large pan, heat the olive oil over medium heat. Add the garlic and onion, and cook 5-8 minutes until translucent.
- Add the tomatoes, and start to break the tomatoes apart with a wooden spoon. Lower the heat to medium low, and allow the tomatoes to simmer for 30 minutes, stirring every 5-8 minutes or so.
- After 30 minutes, the sauce should be cooked down a fair amount, and very thick. You can blend the sauce in a few different way. 1. You can use an immersion blender. 2. You can move the sauce to a blender and blend in batches.*
- Return the blended sauce to the pan. Use ¼ cup of the reserved pasta water by pouring it over the resting pasta to loosen any noodles that have clumped. Add the pasta into the sauce, and stir to combine. If the sauce is too thick, add a little bit of the pasta water in at a time until the sauce is to your liking.
- Serve with parmesan cheese and fresh basil.
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