Now that you've decided to make bucatini pomodoro, rest assured you're in for a treat! This red sauce is seasoned with garlic, basil leaves, and sweet onions, making it the perfect meal for any day of the week in a short amount of time.
Let’s get started!
2 tablespoon Extra Virgin Olive Oil 2 Garlic Cloves peeled and chopped 1 Medium Onion thinly sliced 1 Can Peeled Whole Tomatoes [14.5 oz = 400g] 10-15 Fresh Basil Leaves adjust quantity to taste 5 oz Bucatini Pasta ½ teaspoon Sugar if required Salt and Pepper to taste
Empty the can of peeled tomatoes into a bowl and gently crush them with a fork. The pieces don't have to be tiny or uniform, just sufficiently broken down for easy mixing.
In a skillet, heat the olive oil over medium heat. Once it's warmed up, lower the heat to medium-low and add the coarsely chopped garlic.
Let the garlic infuse the oil for a few minutes until it begins to turn golden. Afterward, include the thinly sliced onions along with a pinch of salt and some black pepper.
Last, add canned tomatoes to the pan and stir, including all juices. Cover the pan, let it simmer, and cook for 5 minutes.
Sauce is ready, now its the time to add basil and start cooking the pasta.
Drain the cooked pasta and immediately mix it into the pomodoro sauce. Avoid excessive draining of the bucatini pasta, and if some cooking water gets into the sauce, it's perfectly fine.
Combine the bucatini with the tomato sauce on medium-low heat for a minute or two.
Serve with a sprinkle of freshly grated Parmesan cheese and a garnish of a few fresh basil leaves on top.
Smooth Sauce: If you like a smoother sauce, use a can of passata in the same recipe. You can also use whole tomatoes, but be aware that their seeds may add bitterness if blended, so remove the cores before cooking if you plan to blend the sauce with an immersion blender or food processor. Creamy Option: If you're not on a vegan diet, consider substituting unsalted butter for olive oil. This will give you a rich, creamy sauce without the use of actual cream.