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Bucatini Pasta with Fragrant Tomato Sauce
Irene MullerIrene Muller

Bucatini Pasta with Fragrant Tomato Sauce

5 from 1 vote
Have you ever heard of bucatini pasta? These hollowed out spaghetti noodles make for an alternate twist to the same old pasta dishes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 tin Italian plum tomatoes
  • 1 green pepper deseeded and chopped
  • 4 fresh tomatoes chopped
  • 1 large onion chopped
  • 1 clove garlic crushed
  • 1 tbsp mixed dried Italian herbs
  • ¼ cup olive oil
  • 1 small red chilli (optional)
  • 1 cup cheddar cheese grated
  • 1 packet bucatini pasta

Method
 

  1. Working over a bowl, crush the plumb tomatoes, and reserve the juices.
  2. Heat the olive oil in a large skillet. Add the onions and chilies and garlic, sauté until the onion are softened, it will take about 10 minutes.
  3. Add the crushed tomatoes and their juices, simmer over moderately low heat. Add the fresh chopped tomatoes and green pepper.
  4. Cook for about 20 minutes, season with salt and freshly ground pepper.
For the Bucatini:
  1. In a large pot of boiling salted water, cook the bucatini, stirring occasionally until al dente.  Drain the pasta and return into the pot. 
  2. When the sauce is ready, transfer the pasta to a large serving bowl, add the tomato sauce and cheese.