Bucatini Pomodoro with Cherry Tomatoes
A bowl of comforting and delicious bucatini with tomato sauce! This is an amazing 30 minute recipe which uses cherry tomatoes and butter to make an incredibly tasty sauce to mix in with bucatini or any other pasta.
Ingredients
- 300 g (10 oz) bucatini
- 500 g (3.5 cups) cherry tomatoes
- 2 tsp dried Italian herb mix
- 30 g (2 tbsp) butter
- 4 cloves garlic
- ½ red onion, finely diced
- 1 tsp balsamic vinegar
- 2 tsp sugar
- 1 bunch fresh basil, chopped
- parmesan or Italian hard cheese, for serving
Instructions
- In a deep saute pan or wide saucepan, heat a little olive oil and saute your minced onion until soft.1/2 red onion
- Add the cherry tomatoes, garlic and dried herbs. Mix through until the garlic is fragrant.500 g cherry tomatoes, 4 cloves garlic, 2 tsp dried Italian herb mix
- Add the butter, balsamic vinegar and sugar to the pan. Add salt and pepper to taste - and you want to be generous with the salt here, especially if your butter isn't salted. Mix until the butter is melted through and allow the sauce to cook, partially covered, for about 15 minutes. Stir frequently and keep the heat just high enough that it's bubbling a little. You can break up the tomatoes a little with the back of the spoon.30 g butter, 1 tsp balsamic vinegar, 2 tsp sugar
- Meanwhile, set the pasta cooking according to package instructions.300 g bucatini
- The tomato sauce will soon thicken up, at which point you can remove it from the heat until the pasta is ready.
- Add the basil leaves to the sauce and mix through.1 bunch fresh basil
- Once the pasta is ready, drain and add it to the pan with the sauce, tossing to combine.
- Serve with cheese on top if desired.parmesan or Italian hard cheese
Calories: 498kcal, Carbohydrates: 87g, Protein: 15g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 22mg, Sodium: 91mg, Potassium: 641mg, Fiber: 5g, Sugar: 11g, Vitamin A: 1206IU, Vitamin C: 41mg, Calcium: 58mg, Iron: 3mg