Italian Bucatini Pomodoro Pasta

This Italian Bucatini Pomodoro Pasta is the ultimate pasta dish. Made with ripe tomatoes and fresh basil, this recipe is perfect for an easy dinner. While traditional Pomodoro uses ripe fresh tomatoes or crushed tomatoes, this recipe uses roasted tomatoes in the oven to make our pasta sauce.

Why You’ll Love This Recipes

 

This is a simple and super-flavored pasta recipe that you are sure to enjoy! It combines fresh roasted tomatoes with loads of basil and is one we make on repeat.

  • Easy to Prepare: This pasta is hands-off, where you roast the tomatoes and make a delicious pasta sauce to toss over the pasta.
  • Traditional: This is a simple, classic, and traditional recipe.
  • Depth of Flavor: The roasted tomatoes add depth of flavor and umami to the classic tomato sauce.

Ingredients

 

  • 18 medium-sized tomatoes, (about 2 pounds) halved
  • 1/4 cup extra-virgin olive oil
  • kosher salt and freshly ground black pepper
  • 1 small shallot, finely chopped
  • 1/2 teaspoon chili flakes, plus more to taste
  • 4 garlic cloves, grated or minced
  • 14 ounce can of crushed tomatoes
  • 4 to 5 leaves of fresh basil, roughly torn, plus more for serving
  • 1 pound long pasta of choice, such as spaghetti or bucatini
  • 1/4 cup shredded parmesan cheese, plus more for serving
  • 2 tablespoons unsalted butter

Instructions

 

  • Heat your oven to 400 degrees. On a baking sheet lined with parchment paper, add your halved tomatoes. Season with 2 tablespoons of extra-virgin olive oil, salt and pepper. Roast for 30 to 40 minutes, until jammy and burst.
  • In the meantime, in a large saucepan, heat your remaining 2 tablespoons of olive oil over medium heat. Once hot, add in your shallots, salt, pepper, and a pinch of chili flakes. Stir to sweat until your shallots are softened, about 1 to 2 minutes. Add in your minced garlic, tossing to combine for another 30 seconds, until fragrant.
  • Add in your crushed tomatoes, and bring the heat to medium-low. Once your tomatoes are ready from the oven, add them to the pot, and give them a little crush if needed. Tear your basil leaves and add that in, stir to combine.
  • Simmer your sauce for 30 minutes, and up to 1 hour on low.
  • When ready to serve, cook your pasta until al dente. Then transfer the pasta to the sauce, using pasta water as needed to toss. Add in basil leaves, and finish with parmesan. Optional to add a knob of butter melted through.
  • Serve in bowl, topping with more parmesan, and basil leaves.

Notes

 

  • Prepping: You can make the sauce up to two days in advance. Store it in the refrigerator in an airtight container and reheat gently before tossing it with pasta.
  • Storing: Store in an airtight container in the fridge for up to four days.
  • Tomato Variations: San Marzano tomatoes are the classic Pomodoro tomatoes choice, especially when they’re in season during late summer. When those are not available, Roma tomatoes and plum tomatoes are excellent alternatives.


Recipe from Lindsey Eats