Bucatini with Marinara and Ricotta

Have you ever had bucatini before? It’s my new favorite pasta! It’s like a really fat spaghetti noodle! This dish was so easy and super quick! There’s hardly any ingredients in it, yet it tastes really good! I loved the ricotta added on top, but my kids did not.

rating: 9

Bucatini with Marinara and Ricotta
(Real Simple, March 2013)

Serves 4| Hands-On Time: 20m| Total Time: 20m


3/4 pound bucatini or another long pasta
1/4 cup olive oil
2 cloves garlic, chopped
1 28-ounce can whole peeled tomatoes
kosher salt and black pepper
1 cup ricotta
1/4 cup fresh basil leaves, torn


Cook the pasta according to the package directions; drain and return it to the pot.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 15 seconds. Crush the tomatoes with your hands and add them and their juices to the saucepan; season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until thickened, 14 to 16 minutes.
Add the marinara to the pasta and toss to coat. Dollop with the ricotta and sprinkle with the basil. Top with additional black pepper.


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