Bucatini with Smoky Tomato Sauce

Servings

4

Total time

40 min

Prep

10 min

Cook

30 min

Difficulty

medium

Ingredients

• 1 Package dried bucatini - 1 (16-ounce package)
• 1 Can crushed tomatoes - 1 (28-ounce can)
• 200 Gram yellow onion, raw weight, finely diced - 200 (g), Measured by raw weight.
• 20 Gram fresh garlic, raw weight, minced - 20 (g), Measured by raw weight.
• 45 Milliliter extra-virgin olive oil - 45 (ml)
• 5 Gram smoked paprika - 5 (g)
• 15 Gram fine sea salt - 15 (g), Divided: 10 g for pasta water and 5 g for sauce.
• 1 Gram ground black pepper - 1 (g)

Instructions

1. Prepare aromatics and seasonings

   1. Weigh and *finely dice the yellow onion* and *mince the fresh garlic*; measure the olive oil, smoked paprika, salt, and pepper.

2. Salt the boiling water

   2. Bring a large pot of water to *a rolling boil* and stir in *10 g fine sea salt*.

3. Cook the onion

   3. Warm *45 ml extra-virgin olive oil* in a large skillet over medium heat; add the onion and cook until *soft and translucent*, 6 to 8 minutes.

4. Bloom the garlic and paprika

   4. Stir in the garlic and smoked paprika; cook for *30 seconds* until *fragrant and deep red*.

5. Simmer the smoky tomato sauce

   5. Add *one 28-ounce can crushed tomatoes*, the remaining 5 g salt, and the black pepper; simmer uncovered until *thickened and glossy*, 15 to 18 minutes.

6. Cook and drain the bucatini

   6. Add *one 16-ounce package dried bucatini* to the boiling water and cook until *just shy of al dente*, about 1 minute less than the package directions; reserve *240 ml pasta cooking water*, then drain.

7. Finish pasta in the sauce

   7. Add the bucatini to the skillet and toss over medium heat with *60 to 120 ml reserved pasta water* until *the sauce coats the strands*, 1 to 2 minutes.

8. Serve

   8. Remove from heat, *twirl into bowls*, and *serve hot*.