Bucatini Pomodoro Recipe
House made Bucatini, marinara, semi-dried tomatoes, topped with stracciatella, basil, and parmigiano.
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Ingredients
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Pasta
Sauce
Topping
Method
Pasta Preparation
- 1
Make the Dough
In a large mixing bowl, combine all-purpose flour and semolina flour. Create a well in the center, add eggs, and mix until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll and Cut the Pasta
Using a pasta machine or rolling pin, roll out the dough to about 1/8 inch thick. Cut into long strips and shape into bucatini using a pasta extruder or by hand.
Sauce Preparation
- 4
Sauté the Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
- 5
Cook the Tomatoes
Add canned whole tomatoes (crushing them as you add), semi-dried tomatoes, salt, and black pepper. Simmer for 20 minutes, stirring occasionally.
- 6
Finish the Sauce
Stir in chopped fresh basil and adjust seasoning if necessary. Remove from heat.
Pasta Cooking & Assembly
- 7
Cook the Bucatini
In a large pot of boiling salted water, cook the bucatini for about 5-7 minutes until al dente. Reserve 1/2 cup of pasta water.
- 8
Combine Pasta and Sauce
Drain the pasta and add it to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to achieve desired consistency.
- 9
Plate the Dish
Serve the bucatini topped with stracciatella cheese, grated Parmigiano-Reggiano, and garnish with fresh basil leaves.
