Best Bucatini With Tomato Sauce And Fresh Basil Recipes

Bucatini alla Matriciana image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1 medium-sized red onion, peeled and sliced
8 ounces pancetta, cut into small dice
3 tablespoons olive oil
1 1/2 pounds very ripe, fresh tomatoes, chopped; or 1 1/2 pounds canned tomatoes, preferably imported Italian, drained and crushed by hand
1/2 teaspoon hot red pepper flakes
Salt and freshly ground black pepper
1 pound bucatini

Steps:

In a large sauce pot over medium heat, warm the olive oil. Add the onion and pancetta and cook slowly, until onions are soft and translucent and the pancetta fat is rendered. Add the tomatoes, hot red pepper flakes and season with salt and pepper.
Boil a large pot of water; salt generously. Cook the bucatini until it is soft but still firm.
Divide the pasta between 4 warmed pasta bowls. Ladle some sauce on top, and serve with grated Pecorino Romano.

Bucatini with Roasted and Fresh Tomatoes image

Provided by Martha Stewart

Time 50m

Yield Serves 4 to 6

Number Of Ingredients 10

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.