Bucatini Pomodoro
Dinner ready in 20 minutes with this quick bucatini pomodoro - Learn all the tips to make the authentic Italian pasta al pomodoro recipe!
Serving: 6
Calories: 371kcal
Ingredients
- 1 medium-large onion, finely minced
- 2 cans organic whole plum tomatoes (15oz/400gr each) , or canned cherry tomatoes
- 2 tablespoon extra-virgin olive oil
- 8 fresh basil leaves
- sea salt and black pepper to taste
- 17.06 oz bucatini pasta
Instructions
- Heat the olive oil in a skillet over medium-low heat, add the chopped onion and cook until translucent, about 4-5 minutes.
- Add the tomatoes and their juice and crush them gently with a wooden spoon. Season with 6 basil leaves, cover with a lid, and cook on low heat for 15 minutes, stirring every now and then. The sauce is ready when it reaches a nice creamy but still chunky texture, and has just the right balance of sweetness and savory when you taste it.
- Meanwhile, in a large pot of lightly salted boiling water add the bucatini pasta and cook according to the package directions. For al dente pasta, drain it 2-3 minutes before the suggested cooking time.
- Remove the pomodoro sauce from the heat, add in the remaining fresh basil leaves, and season with salt and pepper to taste. Fold in the pasta, mix all the ingredients, drizzle with extra-virgin olive oil, and serve.
Notes
What if the sauce is too bitter? Sometimes the tomato seeds add bitterness to the sauce, so although it's optional, you can cut each whole canned tomato in half, remove the seeds then proceed with making the sauce.
What if the sauce is too acidic? If you find the sauce is a bit sour, simply add a bay leaf whilst it cooks, or a pinch of sugar.
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Nutrition
Calories: 371kcal | Carbohydrates: 67g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 202mg | Potassium: 466mg | Fiber: 4g | Sugar: 6g | Vitamin A: 189IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.