For a quick and flavorful meal with minimal fuss, this One-Pan Tomato Basil Bucatini is your go-to recipe. Bursting with fresh basil, garlic, and a variety of tomatoes, this dish brings out the best of Mediterranean flavors in a single pan. With the pasta cooked directly in a blend of vegetable broth, tomato paste, and sun-dried tomatoes, the noodles absorb all the savory goodness, making each bite rich and satisfying. Perfect for busy weeknights, this one-pan wonder delivers restaurant-quality taste without the hassle of multiple pots and pans.
Ingredients:
- 1/4 cup olive oil
- 1/4 cup sun-dried tomatoes (packed in olive oil)
- 1 pint cherry tomatoes
- 8 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- 2 teaspoons salt
- 1 pound of bucatini or hearty spaghetti
- 4 cups vegetable broth
- 2 1/2 cups water
- 1 (6 oz) can tomato paste
- 2 cups of fresh basil, roughly equivalent to three large handfuls, finely chopped
Instructions:
- Prepare the pan: In a large, deep pan, heat the olive oil over medium heat. Add the sun-dried tomatoes and sauté for 2-3 minutes until they become fragrant.
- Add the garlic and tomatoes: Add the minced garlic, cherry tomatoes, crushed red pepper, black pepper, and salt. Cook for another 3-4 minutes, allowing the cherry tomatoes to blister and soften slightly.
- Add pasta and liquids: Place the bucatini (or thick spaghetti) into the pan and pour in the vegetable broth, water, and tomato paste. Stir gently to combine the ingredients, ensuring that the pasta is mostly submerged in the liquid.
- Cook the pasta: Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes, stirring occasionally to prevent the pasta from sticking together. The liquid will reduce, and the pasta will become tender as it absorbs the flavors.
- Finish with basil: Once the pasta is fully cooked and the sauce has thickened, remove the pan from heat. Stir in the thinly sliced fresh basil and adjust seasoning with additional salt or pepper if needed.
- Serve: Serve the pasta hot, topped with extra basil or a sprinkle of parmesan cheese, if desired.
Conclusion:
This One-Pan Tomato Basil Bucatini is a light, flavorful pasta dish that comes together in just one pot for easy cleanup. Fresh basil and sun-dried tomatoes add bold flavor to the sauce, while the bucatini pasta absorbs all the deliciousness from the vegetable broth and tomato paste. Whether you’re looking for a quick weeknight meal or a simple dish to impress guests, this recipe delivers mouthwatering results without the stress of a complex preparation.
One-Pan Tomato Basil Bucatini
Ingredients
- 1/4 cup olive oil
- 1/4 cup sun-dried tomatoes packed in olive oil
- 1 pint cherry tomatoes
- 8 cloves garlic minced
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- 2 teaspoons salt
- 1 pound of bucatini or hearty spaghetti
- 4 cups vegetable broth
- 2 1/2 cups water
- 1 6 oz can tomato paste
- 2 cups of fresh basil roughly equivalent to three large handfuls, finely chopped
Instructions
- Prepare the pan: In a large, deep pan, heat the olive oil over medium heat. Add the sun-dried tomatoes and sauté for 2-3 minutes until they become fragrant.
- Add the garlic and tomatoes: Add the minced garlic, cherry tomatoes, crushed red pepper, black pepper, and salt. Cook for another 3-4 minutes, allowing the cherry tomatoes to blister and soften slightly.
- Add pasta and liquids: Place the bucatini (or thick spaghetti) into the pan and pour in the vegetable broth, water, and tomato paste. Stir gently to combine the ingredients, ensuring that the pasta is mostly submerged in the liquid.
- Cook the pasta: Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes, stirring occasionally to prevent the pasta from sticking together. The liquid will reduce, and the pasta will become tender as it absorbs the flavors.
- Finish with basil: Once the pasta is fully cooked and the sauce has thickened, remove the pan from heat. Stir in the thinly sliced fresh basil and adjust seasoning with additional salt or pepper if needed.
- Serve: Serve the pasta hot, topped with extra basil or a sprinkle of parmesan cheese, if desired.