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Bucatini with Roasted Sweet Red Pepper Sauce

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 2 Tbsp. olive oil
  • 34 large cloves garlic, finely minced
  • 1 small onion, finely chopped (about 1/23/4 cup)
  • 1 large garden-fresh red pepper, roasted and cut into chunks
  • 2 cups canned crushed San Marzano tomatoes (Cento is a good brand)
  • 1/2 tsp. sea salt
  • 1/8 tsp. red pepper flakes (pepperoncino)
  • 1/2 lb. dry bucatini pasta noodles


  • 1/4 cup garden-fresh basil, chopped
  • 1/4 cup garden-fresh Italian parsley, chopped
  • 1/2 cup grated fresh Asiago cheese


  1. In a large frying pan, sauté the onion and garlic in the olive oil on medium heat for about 5 minutes.
  2. Do not burn the garlic; stir constantly.
  3. Add the roasted red pepper and cook for another 5 minutes.
  4. Add the tomatoes, sea salt, and red pepper flakes.
  5. Cook on a low simmer for 10 minutes.
  6. Add the basil and Italian parsley and simmer for another 10 minutes.
  7. Meanwhile, have a tall pot of water boiling and cook the bucatini noodles for no more than 6 minutes, to ‘al dente’ (to the tooth).
  8. Plate the pasta noodles on warmed plates.
  9. Ladle a generous scoop or two on top of the pasta.
  10. Sprinkle with Asiago cheese or pass around to your guests.

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