Bucatini with Tomato, Red Onion & Basil

Have you been missing bucatini pasta? This simple Italian recipe from Barilla checks all the boxes.

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Tips: The red onion can be replaced with spring onion. As a final touch use basil oil: Blanched basil, cooled and blended with extra virgin olive oil.


Ingredients 6 Servings


  • 1 box of Barilla® Collezione Bucatini
  • 3 pints cherry tomatoes, halved
  • 1 red onion, julienne
  • ½ cup Pecorino Romano cheese, grated
  • 4 tablespoons extra virgin olive oil, divided
  • 10 leaves basil, julienne
  • Salt and black pepper to taste

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  • Bring a large pot of water to a boil and cook pasta according to package directions.

  • In a non-stick pan heat 1-tablespoon olive oil and fry julienned onions.

  • Add cherry tomatoes and let them sauté gently for 20 minutes, seasoning with salt, stir in basil.
  • Serve with ground black pepper and cheese.
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