Bucatini with Tomato Sauce and Fresh Basil

Level: Easy
Yield: 6 first-course servings or 4 main-course servings
Total: 25 min
Prep: 10 min
Cook: 15 min
Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 455
Total Fat: 14 g
Saturated Fat: 6 g
Carbohydrates: 69 g
Dietary Fiber: 5 g
Sugar: 8 g
Protein: 15 g
Cholesterol: 21 mg
Sodium: 534 mg

Salt
1 pound bucatini pasta
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 clove garlic, chopped
One 28-ounce can tomato puree
2 dry bay leaves
A Parmesan rind
2 tablespoons torn fresh basil leaves, plus whole leaves for garnish
2 tablespoons grated Parmesan
Freshly ground black pepper

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Fill a large pot with salted water and bring it to a boil. Add the bucatini and cook until al dente, following package instructions. Drain, reserving 1/2 cup pasta water.
Heat a deep-sided large skillet over medium-high. Add butter and olive oil. Once melted, saut garlic until golden, about 30 seconds. Add tomato puree, bay leaves, and Parmesan rind. Simmer 10 minutes. Stir in torn basil and simmer until thickened. Add reserved pasta water and bucatini; toss to coat. Season with salt and pepper. Serve on 4-6 plates, topped with grated Parmesan and a basil leaf.

This dish comes from a participant in a cooking contest. The Recipe Iseasy Kitchens haven't tested it for home preparation, so we can't guarantee exact outcomes.

Whip up this irresistible bucatini with tomato sauce and fresh basil for a quick, flavorful Italian escape that'll transport you straight to Nonna's kitchen! Thick, chewy bucatini strands soak up the rich, garlicky tomato sauce, bursting with umami from bay leaves and Parmesan rind, then brightened by fragrant basil. Ready in just 25 minutes, it's your secret weapon for dazzling weeknight dinners or effortless gatheringssimple ingredients, epic taste![1][7]

Boil bucatini in generously salted water for built-in flavor (pro tip!). Meanwhile, melt butter with olive oil, golden-saut garlic fast to unlock its magic, then simmer canned tomato puree with bay leaves and Parmesan rind for deep, layered richness that beats any jarred sauce. Toss in fresh torn basil at the end to keep it vibrant and aromatic.[4]

That reserved pasta water? It's the emulsifying hero for a silky, clingy sauce. Finish with pepper's subtle zing, extra Parmesan, and basilserve family-style and watch it disappear! Balanced with hearty carbs, a protein boost, and veggie vibes, it's vegetarian-friendly (veganize with plant-based cheese). Tweak sodium to taste.[1]

Get creative: Swap in spaghetti or penne, add cherry tomatoes for juicy pops, red pepper flakes for fire, or onions for savoriness. Perfect as a light primo or filling main.[3][6] Leftovers? Fridge up to 3 days; reheat with a water splash. Fresh is bestdive in and savor the joy of homemade Italian perfection![5]