This tangy and rich sun-dried tomato, basil and balsamic bucatini is the perfect summer dinner dish. With chewy bucatini and classic ingredients, you can't go wrong with this simple and easy meal. If you can't find bucatini opt for spaghetti, linguine, fettucine, or other long pastas that will work with this recipe.
5 from 1 vote
Servings4people
Ingredients
238gramsdried bucatini
3tbspextra virgin olive oil
1medium red oniondiced
3large cloves garlicminced
297gramscherry or grape tomatoesquartered or diced
99gramssun-dried tomatoes in oildrained and chopped
3tbspbalsamic vinegar
2½cupsbaby spinachchopped
1bunch of fresh basilchopped
Salt to taste
Pepper to taste
240mlpasta cooking water (as needed)
To serve
Fresh basil
Pepper to taste
Instructions
Put the pasta on to cook in a pot of boiling, salted water.
In a large nonstick frying pan, heat the olive oil over medium-low heat and sauté the onion for 2 to 3 minutes, until softened and translucent.
Add the garlic and fry for another minute before adding the cherry tomatoes, sun-dried tomatoes, and vinegar. Cook for 10 to 12 minutes, until the tomatoes have softened and start becoming jammy.
Add the spinach and basil, and stir into the sauce until the leaves have wilted. If the sauce is getting too sticky, you can add 1 or 2 tablespoons of pasta cooking water to help loosen it a little.
Season with salt and pepper,
When the pasta is cooked to al dente, drain and reserve 1 cup (240 ml) of pasta cooking water.
Add the pasta to the sauce and stir together to completely coat the bucatini. Use the reserved pasta cooking water as needed to loosen the sauce to your liking.