Bucatini Pomodoro
Pastas are like people: they come in various shapes and sizes, but what it all boils down to is that they are all made from the same thing, and bucatini has a personality I find particularly agreeable, thick enough to hold its own, hollow enough to pull the sauce inside in a way that flat spaghetti simply cannot manage. I made this for the first time on a summer evening with very little in the pantry and no intention of going out: one can of tomatoes, some garlic, good olive oil, pasta boiling in a pot that was already making the kitchen warm. The simplicity of it surprised me. I kept waiting for it to need something else, and it never did. The quality of the tomatoes matters here more than in almost any other dish I make, San Marzano if you can find them, crushed by hand so there is still some texture to the sauce. And the olive oil should be the kind you actually taste. Most of the time, less is always more, and this pasta is the best argument I know for that.
Bucatini Pomodoro
Bucatini Pomodoro is the kind of pasta I make when I want to remember why I love cooking in the first place. There are four ingredients that matter: good tomatoes, good olive oil, garlic, and pasta. That is it. I am aware that sounds like I am underselling it, but I am not. The restraint is the whole point. I have added things to this recipe over the years and then taken them back out again, and the simple version wins every single time.
Ingredients
400g (14 oz) bucatini
4 tablespoons good extra virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 can (28 oz) whole San Marzano tomatoes, crushed by hand
1/2 teaspoon red chili flakes (optional)
Salt, to taste
A small handful of fresh basil leaves
Freshly grated Parmesan or Pecorino Romano, to serve
Instructions
Bring a large pot of water to a boil. Salt it generously, it should taste like the sea. This is where the pasta gets its flavor and it is not a step to be shy about.
Heat the olive oil in a wide pan over medium heat. Add the garlic and cook gently for 2 to 3 minutes, until pale golden and fragrant. Do not let it go dark, bitter garlic is a difficult thing to come back from.
Add the crushed tomatoes and chili flakes if using. Season with salt. Let the sauce simmer over medium-low heat for 20 minutes, stirring occasionally, until it thickens and deepens in color.
Cook the bucatini according to the packet instructions until just al dente. Reserve a generous cup of the pasta water before draining.
Add the drained bucatini to the sauce and toss over medium heat, adding splashes of pasta water until the sauce is glossy and clings to every strand. The pasta water is not optional, it is what ties everything together.
Remove from heat, tear in the basil, and toss once more. Divide between bowls, drizzle with a little more olive oil, and finish with as much cheese as you feel is appropriate. I feel a lot is appropriate.
Hi, I'm Sarina!
I'm passionate about food, photography, and food styling. I want to share my unique perspective with you. Have a look around at my recipes and blog
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