Gf Bucatini Pomodoro Recipe

Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt once boiling.

Add 12 oz gluten-free bucatini to the boiling water and cook according to package instructions minus 1 minute for al dente (usually 7–9 minutes). Stir occasionally to prevent sticking.

Before draining, reserve 1 cup of the hot pasta cooking water. Drain the pasta and set aside in the colander.

Cook aromatics

While the water comes to a boil (or after water is on), heat 3 tablespoons extra-virgin olive oil in a wide skillet or sauté pan over medium heat. Add the thinly sliced 4 garlic cloves and 1 finely minced shallot. Cook, stirring frequently, until fragrant and the shallot is softened but not browned, about 1½–2 minutes.

Add 1 tablespoon tomato paste and cook, stirring constantly, for 30–45 seconds to mellow the paste and deepen flavor.

Pour in 28 oz crushed tomatoes and stir to combine. Bring the sauce to a gentle simmer.

Stir in 1 teaspoon granulated sugar, 1 teaspoon dried oregano, and 1 teaspoon kosher salt. Add 1 teaspoon freshly ground black pepper and 1 teaspoon red pepper flakes if using. Simmer gently for 10–12 minutes, uncovered, stirring occasionally, until the sauce thickens slightly and brightens in color.

Taste the sauce and adjust seasoning (salt, pepper, sugar) as needed. Remove from heat and stir in 12 torn fresh basil leaves.

Return the skillet with the sauce to low heat. Add the drained bucatini directly into the sauce. Toss gently to coat.

Add up to 1 cup reserved pasta cooking water, a few tablespoons at a time, tossing between additions, to loosen the sauce and create a silky emulsion with the olive oil. Use only as much water as needed to reach a glossy, clingy sauce that coats the bucatini (usually 1/4–1/2 cup).

Stir in 1 tablespoon extra-virgin olive oil for shine. Cook together over low heat for 1–2 minutes so the pasta finishes cooking in the sauce and absorbs flavor. If sauce seems dry, add another splash of pasta water.

Remove from heat and taste; adjust salt and pepper if necessary. If using, sprinkle freshly grated Parmigiano-Reggiano or Pecorino Romano over the pasta and toss gently to combine.

Divide pasta among warm bowls. Garnish with remaining fresh basil leaves and an extra drizzle of olive oil. Serve immediately.