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Chunky Tomato Sauce with Bucatini Pasta

Yield 4 servings (about 1 1/2 cups pasta with 2/3 cup sauce each)


  • 12 ounces dry bucatini or spaghetti pasta, uncooked
  • PAM Original No-Stick Cooking Spray
  • 1/2 cup julienned zucchini
  • 1/2 cup julienned yellow bell pepper
  • 1/4 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 2 cups chopped red bell pepper (2 cup = about 2 large)
  • 1 cup chopped yellow onion (1 cup = about 1 large)
  • 2 tablespoons minced garlic
  • 2 cans (14.5 oz each) Hunt's Petite Diced Tomatoes, undrained
  • 3/4 cup thinly sliced fresh basil (3/4 cup = about 1 oz)
  • 2 tablespoons red wine vinegar
  • Freshly shredded Parmesan cheese, optional

How to Make It

  1. Hands On: 35 minutes
    Total: 35 minutes

    Cook pasta according to package directions. Meanwhile, spray large nonstick skillet with cooking spray. Place over high heat 1 minute. Add zucchini, yellow bell pepper and salt. Cook and stir about 1 minute or just until vegetables are crisp-tender. Remove from skillet; keep warm.

    Add oil to skillet; heat on high 1 minute. Add red bell pepper, onion and garlic; cook about 10 minutes, or until onions are tender and liquid has evaporated, stirring frequently.

    Add undrained tomatoes, basil and vinegar. Cook and stir 3 minutes or until heated through.

    Serve tomato sauce over hot cooked pasta. Add Parmesan cheese, if desired.