Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 2
Add Tomatoes
Add the canned whole tomatoes to the skillet, breaking them up with a spoon. Stir in salt and bring the mixture to a simmer.
- 3
Cook the Sauce
Let the sauce simmer for about 20 minutes, stirring occasionally until it thickens slightly.
- 4
Cook the Pasta
While the sauce is simmering, cook the bucatini in a pot of salted boiling water according to package instructions until al dente. Drain and reserve some pasta water.
- 5
Combine Pasta and Sauce
Add the cooked bucatini to the sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.
- 6
Finish with Basil
Tear fresh Genovese basil leaves and add them to the pasta. Toss gently to combine.
- 7
Serve
Serve the pasta hot, garnished with freshly cracked black pepper and grated Parmesan cheese.
