Pomodoro with Bucatini
The classic Italian Pomodoro sauce is elevated using the PEAT’D original sauce. An extra depth of flavour really helps with the complexity of the tomato sauce creating a very simple but flavourful bowl of pasta.
Serves:
40 mins
Ingredients
- 40ml of olive oil
- 2 cloves of garlic, finely sliced
- Small Handful of fresh basil
- 1 jar of PEAT’D Original Sauce
- Small splash of red wine vinegar
- Small pinch of white sugar
- 150g of Bucatini
- Pecorino or Parmesan, to finish
Method
Step 1
Start by adding the olive oil to a medium saucepan or sauté pan. Place on a low heat and then add the sliced garlic. Fry gently for around 4-5 minutes or until gently sizzling and fragrant. Make sure to keep the heat very low under the garlic to ensure it does not burn. Burnt garlic will ruin the flavour of the overall sauce.
Step 2
After 5 minutes add the stalks from the basil along with the jar of PEAT’D Original. Season generously with salt and pepper and add the vinegar and sugar. Now leave this to simmer for at least 20 minutes, or anywhere up to an hour whilst stirring occasionally to ensure it does not stick. This gives the sauce a good amount of time for the flavours to blend together and become one coherent sauce. Add small splash of water to loosen the sauce if it gets a little thick during the simmering process.
Step 3
Once the sauce is ready, cook the bucatini until al-dente or following the instructions on the packet.
Step 4
When the pasta is cooked, drain and add to the pan with the sauce. Add half the basil leaves and toss together before dividing between 2 bowls. Finish with cheese over the top and the remaining basil leaves for garnish.
