Ingredients
Scale
- 1 pound Bucatini pasta
- 28 ounces canned crushed tomatoes
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Step 1: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
- Step 2: Pour in the crushed tomatoes, oregano, and basil. Season generously with salt and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it simmer gently for at least 30 minutes, or up to an hour for a richer flavor. Stir occasionally.
- Step 3: While the sauce simmers, bring a large pot of salted water to a boil. Add the bucatini and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.
- Step 4: Add the drained bucatini to the tomato sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water to loosen it.
- Step 5: Serve immediately, garnished with fresh basil leaves and grated Parmesan cheese, if desired.
Notes
- Leftovers are best stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a saucepan over low heat, adding a splash of pasta water if needed to maintain a creamy consistency.
- Elevate your Bucatini Pomodoro with a drizzle of high-quality balsamic glaze and a sprinkle of toasted pine nuts for added texture and flavor.
- To deepen the tomato flavor, sauté the onions and garlic in a little tomato paste before adding the crushed tomatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American