Bucatini Pomodoro - Cooking Like Kate

Bucatinit Pomodoro served on a blue plate with cheese sprinkled on top. It lays on a white and blue kitchen towel with a side salad and the bread crumb topping and tomatoes

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
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Nutrition