Home > Vegetarian Recipes > Pasta and Noodles > Bucatini with Tomatoes
Bucatini with Tomatoes
This is a vegetarian version of a simple yet classic Italian dish. Use Parmesan cheese if Pecorino is not available.
Ingredients
350g/12oz dried bucatini (long tubes)
Dash of olive oil
2 cloves of garlic, crushed
1 onion, finely chopped
450g/1lb carton sieved tomatoes
4tbsp chopped fresh basil
Salt and freshly ground black pepper
Butter, for greasing
50g/2oz freshly grated Pecorino or Parmesan cheese
Details
Serves: 4
Method
Bring a large saucepan of water to the boil and add the bucatini with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.
Preheat the oven to 200°C/400°F/Gas Mark 6. Place the garlic, onion, sieved tomatoes, basil and salt and freshly ground black pepper in a large frying pan and heat until simmering. Cook for about 5 minutes, then remove from the heat.
Arrange the bucatini in a shallow, buttered ovenproof dish. Curl it round to fit the dish, adding one or two tubes at a time, until the dish is tightly packed with the pasta.
Spoon over the tomato mixture, prodding and poking the pasta to ensure the sauce sinks down to the bottom of the dish. Sprinkle the grated cheese over the top and bake for 25-30 minutes, until bubbling, crisp and golden. Cut in wedges, like a cake, to serve.
Related food category:
