Best 2 Bucatini With Tomato Sauce And Fresh Basil Recipes

**Bucatini with Tomato Sauce and Fresh Basil: A Classic Italian Dish with a Twist**

A culinary journey awaits as we delve into the realm of Bucatini with Tomato Sauce and Fresh Basil, an iconic Italian dish that tantalizes taste buds with its robust flavors and heartwarming simplicity. Bucatini, a thick, hollow pasta with a distinctive hole running through its center, provides a unique texture that perfectly captures the rich tomato sauce, while the fresh basil adds a refreshing burst of herbaceousness. This beloved dish is not only a staple in Italian cuisine but also a versatile culinary canvas that invites experimentation and creativity. In this article, we'll explore the classic recipe, along with exciting variations that add a unique twist to this timeless dish. From traditional methods to innovative flavor combinations, get ready to embark on a culinary adventure that will leave you craving more.

Here are our top 2 tried and tested recipes!

BUCATINI WITH OLIVES, SUN-DRIED TOMATOES, AND BASIL

Bucatini with Olives, Sun-Dried Tomatoes, and Basil image

Provided by Nancy Silverton

Categories Olive Pasta Tomato Basil Boil

Number Of Ingredients 10

Ingredients

Kosher salt
12 ounces bucatini
3/4 cup black olive tapenade
3 cups basil leaves (from about 1 large bunch)
1/2 cup roughly chopped fresh Italian parsley leaves
24 oil-packed sun-dried tomatoes, drained and torn into bite-size pieces (heaping 1/2 cup)
High-quality extra-virgin olive oil, for drizzling
Sea salt
Freshly ground black pepper
Parmigiano-Reggiano wedge, for shaving

Steps:

Bring a large pot of water to a boil over high heat and add a generous amount of kosher salt. Stir in the bucatini, return the water to a boil, and cook the pasta, stirring occasionally to prevent the strands from sticking together, until it's al dente. (Since cooking times vary, for perfectly cooked pasta, refer to the package instructions for the recommended time and taste the pasta frequently while it cooks.)
Put the tapenade in a large skillet.
Drain the pasta and quickly add it, still dripping with water, to the skillet with the tapenade. Place the skillet over medium heat and cook the pasta, gently stirring to coat the pasta with the tapenade, until it's warmed through, about 1 minute.
Turn off the heat, add the basil, parsley, and sun-dried tomatoes and toss to combine.
Use tongs to lift the pasta out of the skillet and pile it onto four plates, dividing it evenly and twisting it into high mounds.
Finish each serving with a drizzle of olive oil, a pinch of sea salt, freshly ground black pepper, and Parmesan cheese shavings.

BUCATINI WITH ROASTED AND FRESH TOMATOES

Bucatini with Roasted and Fresh Tomatoes image

Equally delicious warm or at room temperature, this pasta dish is great for a picnic.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 50m

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

1 pound cherry tomatoes (3 cups)
7 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
3 slices rustic bread, crusts removed, torn into small pieces (1 1/2 cups)
1/4 cup finely grated Pecorino Romano (1/2 ounce), plus more for serving
2 medium tomatoes, cut into a 1/2-inch dice (2 cups)
1/4 cup packed shredded fresh basil, plus sprigs for serving
3 tablespoons shredded fresh mint, plus sprigs for serving
12 ounces bucatini, spaghetti, or linguine
1 cup fresh ricotta

Steps:

Preheat oven to 425 degrees. In an 8-inch square baking dish, toss cherry tomatoes with 3 tablespoons oil; season with salt and pepper. Roast until bursting and charred in spots, 20 to 30 minutes. Meanwhile, on a rimmed baking sheet, toss bread with 2 tablespoons oil and Pecorino Romano; season with salt and pepper. Roast, tossing halfway through, until golden brown and crisp, about 12 minutes.
Toss diced tomatoes, basil, and mint with remaining 2 tablespoons oil; season with salt and pepper. Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1 cup liquid; drain.
Return pasta to pot; toss with roasted tomatoes, their oil, and 1/2 cup reserved pasta water. (Tomatoes should coat pasta but not create much of a sauce.) Season with salt and pepper. Divide among plates, then give each a dollop of ricotta, a spoonful of fresh-tomato mixture, and a sprinkle of croutons. Serve, garnished with a sprig or two of herbs, a generous drizzle of oil, and some cheese and pepper.

Tips:

Use fresh, ripe tomatoes for the sauce. This will give the sauce the best flavor. If you can't find fresh tomatoes, you can use canned tomatoes, but be sure to drain them well and rinse them before using.
Add a little bit of sugar to the sauce. This will help to balance out the acidity of the tomatoes and make the sauce more flavorful.
Cook the sauce for at least 30 minutes. This will allow the flavors to develop and deepen.
Add fresh basil to the sauce at the end of cooking. This will give the sauce a bright, fresh flavor.
Serve the sauce over pasta, chicken, or fish. You can also use it as a dipping sauce for bread or vegetables.

Conclusion:

Bucatini with Tomato Sauce and Fresh Basil is a delicious and easy-to-make dish that is perfect for a weeknight meal. The sauce is made with fresh tomatoes, garlic, onion, and basil, and it is simmered until it is thick and flavorful. The pasta is cooked al dente and then tossed with the sauce. The dish is garnished with fresh basil and Parmesan cheese.

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