Bucatini
Elevate your pasta night with this classic bucatini recipe—a simple yet flavorful dish that celebrates the boldness of Italian cuisine. Featuring perfectly al dente bucatini pasta tossed in a vibrant tomato and garlic sauce, this recipe is infused with fresh basil, a hint of red chili flakes for optional heat, and a touch of sugar to balance the acidity of the crushed tomatoes. A splash of reserved pasta water creates a silky, luxurious sauce that clings to every strand of the hollow bucatini. Finished with a generous sprinkle of freshly grated Parmesan cheese, this comforting meal is ready in just 40 minutes, making it an effortless weeknight star. Perfect for lovers of hearty, authentic Italian recipes, bucatini is best served with crusty bread and a glass of red wine for the ultimate comforting experience.
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Recipe Information
Ingredients
- 400 grams bucatini pasta
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 800 grams crushed tomatoes (canned)
- 10 pieces fresh basil leaves
- 1 teaspoon red chili flakes (optional)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 50 grams parmesan cheese, grated
- 1 cup water (from cooked pasta)
Instructions
Bring a large pot of salted water to a boil.
Add the bucatini pasta to the boiling water and cook according to the package instructions until al dente (typically 7-9 minutes).
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté until fragrant, about 1 minute.
Carefully pour the crushed tomatoes into the skillet. Stir to combine with the garlic.
Add salt, black pepper, sugar, and red chili flakes (if using). Stir well and let the sauce simmer on low heat for 10-15 minutes, stirring occasionally.
Tear the fresh basil leaves into smaller pieces and stir them into the sauce. Simmer for another 2 minutes.
Before draining the cooked pasta, reserve 1 cup of the pasta water.
Drain the bucatini and add it directly to the skillet with the tomato basil sauce.
Pour in a small amount of the reserved pasta water (start with 1/4 cup) and toss the pasta to coat it evenly in the sauce. Add more pasta water as needed to achieve the desired consistency.
Taste the pasta and adjust seasoning with more salt or pepper if necessary.
Serve the bucatini hot, topped with grated parmesan cheese. Garnish with extra basil if desired.
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 4215 mg | 183% | |
| Total Carbohydrate | 355.4 g | 129% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 48.5 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 785 mg | 60% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1748 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
