Garlicky Gochujang Tomato Bucatini

Method

1. 1

   For the Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, following timing on package's instructions. Reserve 1/2 cup pasta water, then drain.

2. 2

   While water comes to a boil, in a large skillet, combine oil and garlic and cook over medium-low heat, stirring occasionally, until garlic is soft, fragrant, and just turning pale golden, 5 to 7 minutes. Add gochujang and cook, stirring frequently, until it loosens and darkens slightly, about 1 minute.

3. 3

   Stir in passata and salt. Bring a simmer and cook over medium-low heat until flavors meld and sauce slightly thickens, 8 to 10 minutes; lower heat as needed if sauce begins to bubble aggressively. Remove from heat until bucatini is ready.

4. 4

   Return tomato-gochujang sauce to a gentle simmer over medium-low heat. Add drained bucatini and 1/2 cup reserved pasta water. Stir until well-combined and sauce clings to the bucatini, about 1 minute. Season with salt to taste, if needed.

5. 5

   To Serve: Transfer pasta to serving bowls, top with a dollop of ricotta, black pepper, and basil leaves.

Nutrition

calories

417 kcal

fatContent

13 g

fiberContent

5 g

sugarContent

19 g

sodiumContent

1136 mg

proteinContent

12 g

cholesterolContent

5 mg

carbohydrateContent

67 g

saturatedFatContent

2 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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