Get ready to elevate your pasta game with our Bucatini Pomodoro recipe! Dive into a bowl of perfectly cooked bucatini coated in a rich pomodoro sauce made from ripe tomatoes, garlic, and basil. But here’s the twist: we’ve added a crispy, golden topping of garlic-infused breadcrumbs for an extra layer of texture and flavor. It’s Italian comfort food with a gourmet touch that’ll make you say “Mamma mia!”
Bucatini Pomodoro Ingredients:
- Bucatini Pasta: Long, hollow pasta captures sauce for maximum flavor.
- Ripe Tomatoes: Juicy, diced tomatoes create a sweet, summery sauce.
- Garlic: Aromatic garlic adds depth and fragrance to the sauce.
- Extra Virgin Olive Oil: Rich, fruity oil provides silkiness and flavor.
- Fresh Basil Leaves: Fragrant basil adds freshness and herbal notes.
- Breadcrumbs: Golden, crispy crumbs add delightful crunch to the dish.
- Parmesan Cheese: Salty Parmesan enhances richness and flavor.
- Fresh Parsley: Chopped parsley adds color and freshness to the topping.
Recipe Tips and FAQs:
Can I use canned tomatoes instead of fresh for this Bucatini Pomodoro recipe?
Yes, canned tomatoes are a great substitute for fresh ones in the Bucatini Pomodoro recipe. Opt for high-quality canned whole peeled tomatoes, crushing them before cooking. Adjust seasoning as needed, as canned tomatoes may vary in acidity and flavor.
What is Bucatini Pomodoro?
Bucatini Pomodoro is a classic Italian pasta dish featuring bucatini pasta tossed in a simple yet flavorful tomato sauce known as “pomodoro” sauce. The sauce is typically made with ripe tomatoes, garlic, olive oil, and fresh basil, simmered together to create a rich and savory flavor. Bucatini, a type of pasta similar to spaghetti but with a hollow center, is ideal for this dish as it captures and holds onto the sauce, delivering a delightful burst of flavor in every bite. The dish is often finished with a sprinkle of Parmesan cheese and fresh herbs for an added layer of taste and freshness.
How can I boost the protein in this Bucatini Pomodoro?
To increase the protein in your Bucatini Pomodoro, try adding grilled chicken or shrimp on top, stirring in cooked beans, or crumbling tofu into the sauce. Alternatively, you can mix in browned ground meat like beef or turkey. For extra protein, serve it with grilled fish, roasted chicken, or a bean salad on the side.
What can I serve with Bucatini Pomodoro?
Bucatini Pomodoro pairs well with various sides, such as garlic bread for soaking up the sauce or a refreshing Caprese salad with tomatoes, mozzarella, and basil. Grilled vegetables offer a smoky contrast, while Caesar salad provides crispness. An antipasto platter or bruschetta adds Mediterranean flair, and grilled chicken or shrimp boosts protein. Complete the meal with a glass of Italian red wine like Chianti. These options complement the pasta, creating a satisfying dining experience.
How do I store leftover Bucatini Pomodoro?
To store leftover Bucatini Pomodoro, let it cool to room temperature, then transfer it to an airtight container or resealable bag before refrigerating. Labeling with the date helps track freshness. When reheating, add a splash of water or broth to prevent drying out. Enjoy within 3-4 days for the best quality.
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Bucatini Pomodoro
Equipment
Ingredients
- 400 g 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.400 g 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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