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Bucatini Pasta with Fragrant Tomato Sauce
Irene Muller
Have you ever heard of bucatini pasta? These hollowed out spaghetti noodles make for an alternate twist to the same old pasta dishes.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
6
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
Instructions
Working over a bowl, crush the plumb tomatoes, and reserve the juices.
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.
Add the crushed tomatoes and their juices, simmer over moderately low heat. Add the fresh chopped tomatoes and green pepper.
Cook for about 20 minutes, season with salt and freshly ground pepper.
For the Bucatini:
In a large pot of boiling salted water, cook the bucatini, stirring occasionally until al dente. Drain the pasta and return into the pot.
When the sauce is ready, transfer the pasta to a large serving bowl, add the tomato sauce and cheese.
Keyword
Pasta, Tomato