Tomato Butter Bucatini
Tomato Butter Bucatini
This Tomato Butter Bucatini is what happens when comfort food decides to show off a little. Bucatini swirled through a glossy tomato butter sauce that’s rich, silky, and just tangy enough to keep things interesting, then topped with fresh basil and a creamy cloud of stracciatella that melts right into the pasta like it was always meant to be there.
It’s simple ingredients doing the absolute most in the best way. The butter smooths everything out, the tomatoes bring that sweet, slow-cooked vibe (even though it takes less than 30 minutes), and the stracciatella turns the whole bowl into something you’ll pretend you’re “just tasting” before accidentally finishing it. Perfect for nights when you want dinner to feel fun, a little indulgent, and way more exciting than another basic pasta situation.
Ingredients:
12 oz bucatini pasta plus pasta water
Extra virgin olive oil plus more for serving
32 ounces cherry tomatoes (3 pints)
Kosher salt
1 teaspoon crushed red pepper flakes
3 tablespoons unsalted butter
1 cup fresh chopped basil plus more for serving
8 ounces stracciatella or burrata for garnish
Flaky sea salt for garnish
Method:
Bring a large pot of water to a boil.
Heat a skillet to medium heat with 3 tablespoons extra virgin olive oil. Add the tomatoes, 2 teaspoons salt, the crushed red pepper and toss. Sauté the tomatoes for 6-7 minutes without disturbing letting them burst and melt a bit.
Add the butter to the skillet and saute for another 4 minutes, tossing once or twice.
Add the basil, toss again and turn off the heat.
Salt the boiling water with 2 tablespoons of kosher salt, add a drizzle of olive oil then add the bucatini to the pot. Boil for 8-10 minutes or until just al dente. Once finished, reserve 3/4 cup of pasta water and drain the pasta, returning it back to the pot drained.
Transfer the burst tomatoes to the bucatini, add ¼ cup of pasta water and toss with tongs until the noodles are fully coated with the tomato mixture. Add more pasta water if needed and salt to taste.
Transfer the pasta to a platter and top with stracciatella, a drizzle of olive oil, basil leaves and a pinch of flaky sea salt. Serve hot.
Tomato Butter Bucatini
This Tomato Butter Bucatini is what happens when comfort food decides to show off a little. Bucatini swirled through a glossy tomato butter sauce that’s rich, silky, and just tangy enough to keep things interesting, then topped with fresh basil and a creamy cloud of stracciatella that melts right into the pasta like it was always meant to be there.
It’s simple ingredients doing the absolute most—in the best way. The butter smooths everything out, the tomatoes bring that sweet, slow-cooked vibe (even though it takes less than 30 minutes), and the stracciatella turns the whole bowl into something you’ll pretend you’re “just tasting” before accidentally finishing it. Perfect for nights when you want dinner to feel fun, a little indulgent, and way more exciting than another basic pasta situation.
Ingredients
Instructions
- Bring a large pot of water to a boil.
- Heat a skillet to medium heat with 3 tablespoons extra virgin olive oil. Add the tomatoes, 2 teaspoons salt, the crushed red pepper and toss. Sauté the tomatoes for 6-7 minutes without disturbing letting them burst and melt a bit.
- Add the butter to the skillet and saute for another 4 minutes, tossing once or twice.
- Add the basil, toss again and turn off the heat.
- Salt the boiling water with 2 tablespoons of kosher salt, add a drizzle of olive oil then add the bucatini to the pot. Boil for 8-10 minutes or until just al dente. Once finished, reserve 3/4 cup of pasta water and drain the pasta, returning it back to the pot drained.
- Transfer the burst tomatoes to the bucatini, add ¼ cup of pasta water and toss with tongs until the noodles are fully coated with the tomato mixture. Add more pasta water if needed and salt to taste.
- Transfer the pasta to a platter and top with stracciatella, a drizzle of olive oil, basil leaves and a pinch of flaky sea salt. Serve hot.