Bucatini With Roma Tomato Basil Pasta Sauce & Bocconcini Mozzarella.
This slow cooked Roma tomato red sauce with fresh basil goes great with bucatini pasta and bocconcini cheese. The sliced fresh mozzarella is melty and the slightly sweet red sauce is thick and fresh with a burst of herbaceous flavor. Jar it, freeze it, eat it. The sauce is a great way to use up your surplus tomatoes.
Equipment
- Stockpot
- Blender
- Colander
- Tongs
- Potato Masher
- measuring cup
- Tablespoon
Ingredients
- 26 Roma Tomatoes Whole
- 3 Lrg Yellow Onions Chopped
- 1½ Cup Water
- 8 Cloves Garlic Chopped
- 1 Tbsp Dry Oregano
- ½ Tbsp Black Pepper
- ½ Cup Fresh Basil Leaves Firmly Packed-8 Lrg Leaves
- 1 Cup Bocconcini Cheese Sliced
- 1 Pkg Bucatini Pasta De Cecco #15
Instructions
- In large stockpot add the washed Roma tomatoes whole.26 Roma Tomatoes
- Measure and add the water. Turn onto high heat and allow to boil so tomatoes burst skins.1½ Cup Water
- Using tongs remove and discard the tomato skin.
- After the skins are removed use a potato masher to mush the whole tomatoes.
- Reduce heat to simmer and simmer uncovered.
- Add the spices, garlic and onion. Continue to reduce the sauce for two hours stirring occasionally.3 Lrg Yellow Onions, 8 Cloves Garlic, 1 Tbsp Dry Oregano, ½ Tbsp Black Pepper
- Check the consistency of the sauce. You want most of the liquid to have cooked off before removing from heat.
- Once desired consistency has been reached remove from heat and allow to cool some. You can speed this up by stirring the pot now and then.
- Add the sauce to the blender with fresh basil leaves.½ Cup Fresh Basil Leaves
- Puree on high until basil has been incorporated.
- On stove heat pasta water as instructed on pasta directions.
- Cook pasta to al dente and drain.1 Pkg Bucatini Pasta
- While pasta is cooking drain the cheese and slice each pearl of fresh mozzarella into four.
- When pasta has been drained return it to the pot and add as much of the red sauce as you wish.
- Add then the cheese and mix well.1 Cup Bocconcini Cheese
- Serve immediately with a sprig of additional basil leaves for garnish. Smaller leaves look nice.
- Jar cooled remaining sauce and keep in fridge for up to one week.
- Or freeze the cooled sauce in freezer safe containers or bags for up to three months.
Nutrition
Calories: 85kcalCarbohydrates: 11gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 5mgSodium: 523mgPotassium: 575mgFiber: 3gSugar: 6gVitamin A: 2021IUVitamin C: 33mgCalcium: 97mgIron: 1mg
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