Best 6 Bucatini With Tomato Sauce And Fresh Basil Recipes

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Bucatini with tomato sauce and fresh basil is a classic Italian dish that is easy to make and bursting with flavor. The combination of the rich tomato sauce, tender bucatini pasta, and aromatic basil creates a dish that is both satisfying and refreshing. This article will provide you with a step-by-step guide to creating the perfect bucatini with tomato sauce and fresh basil, ensuring that you can enjoy this delicious dish in the comfort of your own home.

Let's cook with our recipes!

BUCATINI WITH OLIVES, SUN-DRIED TOMATOES, AND BASIL



Bucatini with Olives, Sun-Dried Tomatoes, and Basil image

Provided by Nancy Silverton

Categories     Olive     Pasta     Tomato     Basil     Boil

Number Of Ingredients 10

Kosher salt
12 ounces bucatini
3/4 cup black olive tapenade
3 cups basil leaves (from about 1 large bunch)
1/2 cup roughly chopped fresh Italian parsley leaves
24 oil-packed sun-dried tomatoes, drained and torn into bite-size pieces (heaping 1/2 cup)
High-quality extra-virgin olive oil, for drizzling
Sea salt
Freshly ground black pepper
Parmigiano-Reggiano wedge, for shaving

Steps:

  • Bring a large pot of water to a boil over high heat and add a generous amount of kosher salt. Stir in the bucatini, return the water to a boil, and cook the pasta, stirring occasionally to prevent the strands from sticking together, until it's al dente. (Since cooking times vary, for perfectly cooked pasta, refer to the package instructions for the recommended time and taste the pasta frequently while it cooks.)
  • Put the tapenade in a large skillet.
  • Drain the pasta and quickly add it, still dripping with water, to the skillet with the tapenade. Place the skillet over medium heat and cook the pasta, gently stirring to coat the pasta with the tapenade, until it's warmed through, about 1 minute.
  • Turn off the heat, add the basil, parsley, and sun-dried tomatoes and toss to combine.
  • Use tongs to lift the pasta out of the skillet and pile it onto four plates, dividing it evenly and twisting it into high mounds.
  • Finish each serving with a drizzle of olive oil, a pinch of sea salt, freshly ground black pepper, and Parmesan cheese shavings.

BUCATINI ALL'AMATRICIANA



Bucatini All'Amatriciana image

This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.

Provided by CHEF CARLO APOLLONI

Categories     World Cuisine Recipes     European     Italian

Time 39m

Yield 2

Number Of Ingredients 9

5 ounces bucatini pasta
¼ cup extra-virgin olive oil
3 crushed garlic cloves
1 ½ ounces guanciale (cured pork cheek), sliced
¼ cup sliced red onion
1 pinch red pepper flakes
½ (8 ounce) can crushed San Marzano tomatoes
salt and ground black pepper to taste
1 ounce freshly grated Pecorino Romano cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
  • Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
  • Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

Nutrition Facts : Calories 633.9 calories, Carbohydrate 60.1 g, Cholesterol 21.9 mg, Fat 35.9 g, Fiber 3.2 g, Protein 17.3 g, SaturatedFat 7.4 g, Sodium 478.1 mg, Sugar 0.8 g

JIMMY'S GRANDMA'S TOMATO SAUCE WITH BUCATINI



Jimmy's Grandma's Tomato Sauce with Bucatini image

Provided by Food Network

Categories     side-dish

Time 5h40m

Yield 4 to 6 servings

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter
5 cloves garlic, minced
1 large sweet onion, such as Vidalia, finely diced
Two 6-ounce cans tomato paste
Two 28-ounce cans tomato sauce
2 cups low-sodium chicken broth
1/2 cup lightly packed fresh basil leaves
1/2 cup grated Parmesan, plus more for garnish
1 teaspoon sugar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound bucatini, cooked to al dente

Steps:

  • Preheat the oven to 275 degrees F.
  • Place a large roasting pan over 2 burners set to medium heat. Add the butter, garlic and onions and sweat for 6 to 7 minutes. Add the tomato paste and cook for 2 to 3 minutes more. Add the tomato sauce and chicken stock and bring to a simmer. Cover with foil and transfer the pan to the oven for 5 hours, stirring every 30 minutes. (Baking in the oven ensures the sauce cooks down without burning.)
  • Transfer the sauce to a blender along with the basil, Parmesan and sugar, and blend well. Season with salt and pepper. Toss the cooked pasta with the sauce. Serve in shallow bowls, garnished with Parmesan.

BUCATINI WITH ROASTED AND FRESH TOMATOES



Bucatini With Roasted and Fresh Tomatoes image

Make and share this Bucatini With Roasted and Fresh Tomatoes recipe from Food.com.

Provided by nikidemeter

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb cherry tomatoes
7 tablespoons olive oil, plus more for drizzling
1 pinch salt
1 pinch pepper
3 slices bread, crusts removed, torn into small pieces
1/4 cup grated pecorino cheese, romanno
2 medium tomatoes, cut into 1/2 inch dice
1/4 cup packed shredded fresh basil
3 tablespoons shredded of fresh mint
12 ounces bucatini pasta, linguine or 12 ounces spaghetti
1 cup fresh ricotta

Steps:

  • preheat oven to 425. In an 8-inch square baking dish, toss cherry tomatoes with 3 Tablespoons oil, season with salt and pepper. Roast until bursting and charred in spots, 20-30 minutes. Meanwhile, on a rimmed baking sheet, toss bread with 2 Tablespoons of oil and Pecorino Romano, season with salt and pepper. Roast, tossing halfway through, until golden brown and crisp, about 12 minutes.
  • Toss diced tomatoes, basil, and mint with remaining 2 Tablespoons of oil; season with salt and pepper. Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1 cup liquid; drain.
  • Return pasta to pot, toss with roasted tomatoes, their oil and 1/2 cup of reserved water. Season with salt and pepper. Divide among plates then give each a dollop of ricotta, a spoonful of fresh-tomato mixture, and a sprinkle of croutons. Serve, garnished with a sprig or two of herbs, a generous drizzle of oil, and some cheese and pepper.

Nutrition Facts : Calories 715.3, Fat 33.9, SaturatedFat 8.8, Cholesterol 31.4, Sodium 201.9, Carbohydrate 82.1, Fiber 5.6, Sugar 7.9, Protein 21.2

BUCATINI WITH BUTTER-ROASTED TOMATO SAUCE



Bucatini with Butter-Roasted Tomato Sauce image

The garlicky hands-off sauce for this pasta is roasted entirely in the oven, which intensifies the flavor of canned tomatoes.

Provided by Dawn Perry

Categories     Pasta     Tomato     Roast     Kid-Friendly     Quick & Easy     High Fiber     Dinner     Boil     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 8

1 (28-ounce) can whole peeled tomatoes
8 garlic cloves, peeled, crushed
2 anchovy fillets packed in oil
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1/2 teaspoon crushed red pepper flakes plus more for serving
Kosher salt, freshly ground pepper
12 ounces bucatini or spaghetti
Finely grated Parmesan (for serving)

Steps:

  • Preheat oven to 425°F. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and 1/2 teaspoon red pepper flakes in a 13x9" baking dish; season with salt and black pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35-40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
  • Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan and more red pepper flakes.
  • Do Ahead
  • Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.
  • 3 More Ideas for Roasted Tomato Sauce:
  • You may never stir again once you've given this low-maintenance tomato sauce a try. Roasting coaxes depth from canned tomatoes, instilling a long-cooked flavor. A generous amount of garlic and anchovies adds even more character. Here are other ways to use the wonderful sauce beyond pasta:
  • Tomato Soup: Purée with vegetable or chicken stock and a splash of cream for a warming bowl.
  • Omelet: Fold a spoonful inside an omelet along with pieces of smoked mozzarella.
  • Pizza: It is tomato sauce, after all. Spread it on pizza dough and shower with Parmesan. Bake and top with more anchovies, parsley, and lemon zest.

BUCATINI WITH ROASTED AND FRESH TOMATOES



Bucatini with Roasted and Fresh Tomatoes image

Equally delicious warm or at room temperature, this pasta dish is great for a picnic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 50m

Yield Serves 4 to 6

Number Of Ingredients 10

1 pound cherry tomatoes (3 cups)
7 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
3 slices rustic bread, crusts removed, torn into small pieces (1 1/2 cups)
1/4 cup finely grated Pecorino Romano (1/2 ounce), plus more for serving
2 medium tomatoes, cut into a 1/2-inch dice (2 cups)
1/4 cup packed shredded fresh basil, plus sprigs for serving
3 tablespoons shredded fresh mint, plus sprigs for serving
12 ounces bucatini, spaghetti, or linguine
1 cup fresh ricotta

Steps:

  • Preheat oven to 425 degrees. In an 8-inch square baking dish, toss cherry tomatoes with 3 tablespoons oil; season with salt and pepper. Roast until bursting and charred in spots, 20 to 30 minutes. Meanwhile, on a rimmed baking sheet, toss bread with 2 tablespoons oil and Pecorino Romano; season with salt and pepper. Roast, tossing halfway through, until golden brown and crisp, about 12 minutes.
  • Toss diced tomatoes, basil, and mint with remaining 2 tablespoons oil; season with salt and pepper. Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1 cup liquid; drain.
  • Return pasta to pot; toss with roasted tomatoes, their oil, and 1/2 cup reserved pasta water. (Tomatoes should coat pasta but not create much of a sauce.) Season with salt and pepper. Divide among plates, then give each a dollop of ricotta, a spoonful of fresh-tomato mixture, and a sprinkle of croutons. Serve, garnished with a sprig or two of herbs, a generous drizzle of oil, and some cheese and pepper.

Tips:

  • Use fresh, ripe tomatoes for the best flavor.
  • If you don't have fresh basil, you can use dried basil, but use half the amount.
  • Add a pinch of sugar to the sauce to help balance the acidity of the tomatoes.
  • If you like your sauce chunky, don't blend it. If you prefer a smooth sauce, blend it until it reaches your desired consistency.
  • Serve the bucatini with grated Parmesan cheese and extra basil.

Conclusion:

Bucatini with tomato sauce and fresh basil is a classic Italian dish that is easy to make and always a crowd-pleaser. With just a few simple ingredients, you can create a delicious and flavorful meal that is perfect for any occasion. So next time you're looking for a quick and easy weeknight dinner, give this recipe a try. You won't be disappointed!

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