Bucatini Pomodoro

I have been completely obsessed with making pasta the past few weeks.  Its been almost two years since I went to Rome and I have been finding myself daydreaming about pasta, gelato, and granita.  I loved Rome and for two years have been trying to plan another trip to Italy.  It hasn't worked out so far (even though its just a very short plane ride away *sob*).

So I have been attempting to bring Italy to me by learning to make delicious pasta dishes.  Bon Appetit magazine must have read my mind too, because their entire May issue was dedicated to Italy - with an awesome tutorial on how to make perfect pasta.  The cover recipe?  Bucatini Pomodoro.  I immediately tried it - and I kid you not we have eaten this for dinner once a week since (not really so great for the diet, but whatchagonnado).

Pasta really is such an affordable meal though, and when you figure out how to do it right, even simple spaghetti with tomato sauce seems like an indulgent gourmet meal.  I spend just a little extra buying some fantastic pasta imported from Italy (though that is cheaper here in Europe than I would imagine it is in say, the US) and also slightly-better-than-cheapest canned tomatoes.  I see a huge difference in quality (the pasta itself and the tomatoes are truly everything in this recipe) for just a few extra cents that, to me, its worth it.  However, even with the cheapest stuff this is just damned good.   Enjoy with a favorite bottle of wine and it turns 'spaghetti night' into something extra special.

Bucatni Pomodoro
from this recipe from the May issue of Bon Appetit

1/4 cup Extra Virgin Olive Oil
1 medium onion, minced
4 garlic cloves, minced
pinch Red Pepper Flakes
a few glugs dry Red Wine (I use the Chianti we drink with the meal)
2 cans whole tomatoes, pureed in food processor
a few basil sprigs
2 Tbs unsalted butter
1/4 cup grated Parmesan
12 oz bucatini or spegetti (I really recommend the bucatini!)


Heat olive oil in a large skillet over medium-low heat.  Add the onion and saute until soft, 10 to 12 minutes.  Add the Garlic and red pepper flakes and cook for another minute or two.  Raise heat to medim and pour in the wine and allow to simmer down for a minute or so (this was my addition and I really think it made a BIG difference in the flavor/richness of the sauce but feel free to leave it out).  Add the pureed tomatoes and cook for around 20 minutes, or until sauce thickens and flavors combine.  Remove from heat, stir in the basil, and set aside (this can be done waaay ahead too).

Cook your pasta in salted boiling water until a few minutes shy of al dente (follow times on the package to help you cook it just right).  Reserve 1/2 cup (I always set aside a whole cup just in case) of the starchy cooking water and drain.

Remove the basil from the sauce and return to the heat (on high).   Add 1/2 cup pasta water and bring to a boil.  Add the pasta and toss to coat - allow to cook until pasta is al dente (should be just a minute or two).  Remove from heat and add the butter and parmesan, tossing to combine until its all melted.  Serve warm!