Recipe courtesy of Bill Rancic and Giuliana Rancic

Mama DePandi's Bucatini Pomodoro

  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 1 serving
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1/2 cup bucatini pasta

2 tablespoons garlic oil

Pinch red pepper flakes

2 cloves garlic

1/2 cup tomato fondue pomodoro sauce

2 tablespoons extra-virgin olive oil

2 tablespoons freshly grated Parmesan

1 tablespoon torn fresh basil, plus more for garnish

1 tablespoon chopped fresh parsley


  1. Drop the pasta into boiling water. Heat a pan over medium heat; add the garlic oil, red pepper flakes and garlic, then add the tomato sauce and cook until heated through. Add the pasta and toss to coat, adding cooking water, if needed, to thin the sauce. Add the olive oil, 1 tablespoon Parmesan, the basil and parsley. Let sit to emulsify. 
  2. Serve in a medium pasta bowl. Top with the remaining 1 tablespoon Parmesan and finish with few pieces of torn basil.