How to make... PASTA AL POMODORO! 6 Ingredient Dinner FIX! 🍅🍝

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola is more budget-friendly.

Boil a large pot of water and add a generous amount of salt.

Add bucatini to the boiling water and cook until al dente.

In a skillet, heat extra virgin olive oil over medium heat.

Add three cloves of sliced garlic and chili flakes to the skillet and gently fry until the garlic is golden brown.

Add a selection of cherry tomatoes to the skillet and toss to coat with the garlic and oil.

Season the tomatoes with a generous pinch of salt and cook until they break down and release their juices, creating a sauce.

Transfer the cooked bucatini directly from the pot into the skillet with the tomato sauce.

Toss the bucatini in the sauce, adding a bit of starchy pasta water if needed to achieve desired creaminess.

Add fresh basil leaves to the pasta just before serving and toss gently to combine.

Serve the pasta topped with grated pecorino cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens