Bucatini Pomodoro

Hello, Hello!

I am always trying to find dinner recipes that are (some-what) healthy, (100%) delicious, and won't have me slaving away for hours.  Here is one of my favorites that is all of the above!

What You'll Need: 

For the Pomodoro sauce... 

• One 28-ounce can whole peeled tomatoes
• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely chopped (about ½-1 cup)
• 2 garlic cloves, minced
• 1 tablespoon sugar
• ½ teaspoon salt
• 4 basil sprigs

For the Pasta...

• ¾ pound fresh bucatini pasta
• 2 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves
• Pinch of red-pepper flakes
• 1 tablespoon finely grated Parmesan cheese, plus more for garnish
• 1 tablespoon torn basil leaves, plus more for garnish
• Salt and black pepper

What You'll Do: 

In a strainer set over a medium bowl, drain the tomatoes. Crush/squeeze the tomatoes with your hands, let the juice into the bowl, and set aside the juice and strained tomatoes.

In a skillet (about medium sized) set over medium heat, warm the olive oil. 

Add the onion and cook (stir occasionally, about 5 minutes). 

Stir in the garlic and cook (about 1 minute). 

Add the tomatoes, sugar, and salt. 

Reduce the heat to low (continue cooking, stirring occasionally), until the tomatoes have softened and the sauce has thickened slightly (about 15 minutes).

 

Add the tomato juice and bring the sauce to a boil. Reduce the heat to low and simmer (stirring occasionally), until slightly thickened (about 20 minutes). 

Remove the sauce from the heat, add the basil and set aside.

Boil your pasta as directed on the box. While it is cooking, in a large skillet set over medium heat, warm the olive oil. 

Add the garlic and a pinch of red-pepper flakes and cook (stirring occasionally, about 1 minute). 

Add the sauce to the skillet, simmer until warm. 

Add the pasta to the skillet, mixing it in with the sauce. Stir in the parmesan and basil.

Bon Appetit!