Bucatini with Fresh Tomatoes and Thyme

Bucatini al Pomodoro e Timo

Preparation info

  • Serves


    • Difficulty


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

One of my favorite ways to serve beef tenderloin steaks is pan-seared with a quick sauce of fresh tomatoes, thyme, and a thin slice of pancetta on top. It’s such a tasty sauce that I decided to make it into a pasta sauce, using chopped pancetta instead of whole slices.


  • ½ medium yellow onion
  • 3 tablespoons extra-virgin olive oil
  • ounces


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Peel the onion and finely chop it. Put the olive oil in a 12-inch skillet, add the chopped onion, and place over medium-high heat. Sauté until the onion turns a rich golden color, about 5 minutes.
  3. While the onion is sautéing, finely dice the pancetta. Fin