Bucatini Pomodoro is a simple yet elevated pasta dish featuring a rich tomato sauce, al dente bucatini, and a crispy fried breadcrumb topping for the perfect balance of flavor and texture. This restaurant-quality meal comes together with fresh ingredients, making it an easy yet impressive recipe for any occasion.
Table of Contents
Ingredients
- Bucatini Pasta – Thick, hollow strands that hold sauce well for a satisfying bite.
- Tomatoes – Fresh, ripe tomatoes create a rich, naturally sweet pomodoro sauce for the Bucatini Pomodoro.
- Garlic – Adds depth and aromatic flavor to both the sauce and breadcrumbs.
- Olive Oil & Butter – Enhance richness, helping to build flavor in the sauce and crisp the breadcrumbs.
- Basil – Brings freshness and a hint of peppery sweetness to balance the dish.
- Breadcrumbs – Toasted for crunch, adding texture and contrast to the silky sauce.
- Parsley – Brightens the dish and complements the garlic-infused topping.
- Parmesan Cheese – Adds umami and a salty, nutty finish to the pasta.
Alternative Ingredients
- Bucatini: Spaghetti or linguine work as substitutes with a slightly different texture but still complementing the essence of a Pomodoro dish.
- Fresh Tomatoes: Canned San Marzano tomatoes provide a rich, balanced sweetness, ideal for off-season Bucatini Pomodoro.
- Fresh Basil: Dried basil or oregano can be used in smaller amounts due to their stronger flavor.
- Breadcrumbs: Panko or crushed crackers add crunch, with crackers bringing a buttery note.
- Parmesan: Pecorino Romano offers a sharper taste, while nutritional yeast is a great vegan option.
Nutritional Benefits
- Rich in Antioxidants: Tomatoes provide lycopene, which helps protect cells from damage and supports heart health found in Bucatini Pomodoro.
- Heart-Healthy Fats: Olive oil contains monounsaturated fats that reduce inflammation and support cardiovascular health.
- Good Source of Fiber: Whole tomatoes and breadcrumbs aid digestion and promote gut health.
- Sustained Energy: Bucatini offers complex carbohydrates that keep you full and provide steady energy, making Bucatini Pomodoro a great meal option.
- Supports Bone Health: Parmesan is rich in calcium and vitamin K, which help maintain strong bones.
- Boosts Immunity: Garlic and parsley contain antibacterial properties and vitamin C to support immune function.
- Aids Brain Function: B vitamins from pasta and cheese help with cognitive function and energy metabolism.
Expert Tips
Use High-Quality Olive Oil: The flavor of the olive oil plays a key role in the sauce, so choose one with a rich, fruity taste to enhance Bucatini Pomodoro.
Let the Sauce Simmer: Simmering the tomato sauce for a longer time enhances its flavor and allows it to thicken naturally, perfect for the Pomodoro.
Finish with a Drizzle of Olive Oil: A final drizzle of extra virgin olive oil on top adds a smooth, luxurious finish to the dish.
Keep the Pasta Al Dente: Undercook the pasta by 1-2 minutes to ensure it holds up well when mixed with the sauce, which is essential for Bucatini Pomodoro.
Layer Flavors in the Sauce: Add a pinch of sugar or a splash of balsamic vinegar to balance the acidity of the tomatoes if needed.
Customize the Breadcrumbs: Add grated Parmesan or lemon zest to the breadcrumbs for extra depth and flavor.
FAQs
Yes! Spaghetti, linguine, or fettuccine work well if you don’t have bucatini.
The sauce can be made in advance and stored in the fridge for up to 3 days. Cook the pasta fresh for the best texture.
Use gluten-free pasta and substitute gluten-free breadcrumbs for the topping.
Skip the Parmesan or use nutritional yeast, and ensure your breadcrumbs are dairy-free.
If your tomatoes are too tart, add a pinch of sugar or a small pat of butter to balance the acidity.
Serving Suggestions
Pair Bucatini Pomodoro with a crisp arugula salad, garlic bread, or roasted vegetables for a well-rounded meal. For a heartier option, serve it alongside grilled chicken, shrimp, or a side of creamy burrata.
Storage Suggestions
Store leftover Bucatini Pomodoro in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil to restore the sauce’s silky texture.
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Bucatini Pomodoro
Equipment
Ingredients
- 1 lb bucatini pasta
- 6 ripe tomatoes diced
- 4 cloves garlic minced
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh basil leaves chiffonade
- salt and freshly ground black pepper to taste
- grated Parmesan cheese for serving
For the Fried Breadcrumb Topping:
- 1 cup breadcrumbs
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 1/4 cup finely chopped fresh parsley
- salt and freshly ground black pepper to taste
Instructions
- Cook the bucatini pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water.1 lb bucatini pasta
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the diced tomatoes to the skillet and cook until they break down and release their juices, about 8-10 minutes. Season with salt and pepper to taste.6 ripe tomatoes, 4 cloves garlic, 1/4 cup extra virgin olive oil, salt and freshly ground black pepper to taste
- Add the cooked bucatini to the skillet with the pomodoro sauce. Toss well to coat the pasta evenly with the sauce. If the sauce is too thick, add some of the reserved pasta cooking water to loosen it up. Stir in the chiffonade basil leaves.1/4 cup fresh basil leaves
- In a separate skillet, melt the butter and olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the breadcrumbs to the skillet and toast them, stirring constantly, until golden brown and crispy, about 5-7 minutes. Remove from heat and stir in the chopped parsley. Season with salt and pepper to taste.1 cup breadcrumbs, 2 tbsp unsalted butter, 2 tbsp extra virgin olive oil, 2 cloves garlic, 1/4 cup finely chopped fresh parsley, salt and freshly ground black pepper to taste
- Divide the bucatini pomodoro among serving plates. Sprinkle the crispy fried breadcrumb topping generously over each portion. Finish with a sprinkle of grated Parmesan cheese.grated Parmesan cheese for serving
- For an extra touch of elegance, garnish each plate with a fresh basil leaf or a drizzle of high-quality extra virgin olive oil.
Video
@cookinglikekate Bucatini Pomodoro – Full recipe at cookinglikekate.com
♬ Dance You Outta My Head – Cat Janice
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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