Bucatini Pomodoro Recipe
Fresh Basil, Ligurian Olive Oil, Burrata
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Ingredients
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Bucatini Pomodoro Ingredients
Method
Cooking Directions
- 1
Cook the Bucatini
Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- 2
Prepare the Sauce
In a large skillet, heat the Ligurian olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
- 3
Add Tomatoes
Add the crushed San Marzano tomatoes to the skillet. Stir to combine and let the sauce simmer for about 10-15 minutes, until it thickens slightly. Season with salt and freshly ground black pepper.
- 4
Combine Pasta and Sauce
Add the drained bucatini to the skillet with the sauce. Toss to coat the pasta with the sauce, adding reserved pasta water as needed to achieve desired consistency.
- 5
Finish with Basil
Tear the fresh basil leaves and add them to the pasta. Toss gently to combine.
- 6
Serve with Burrata
Divide the pasta among serving plates and top each serving with pieces of burrata cheese. Drizzle with additional olive oil if desired and serve immediately.
