Why This Recipe Works

This vibrant pasta dish delivers a classic tomato-basil flavor profile with a supersavory twist. Built on a base of fresh ripe tomatoes simmered in olive oil and butter with garlic, the sauce gains umami depth from instant dashi powder and soy sauce, as well as a hint of sweetness from mirin. These Japanese pantry staples elevate a familiar tomato sauce into something both comforting and unexpected. The sauce clings beautifully to the hollow strands of bucatini, while a garnish of torn basil brings a burst of freshness and aroma.

Before You Begin

Look for instant dashi in well-stocked supermarkets, in Asian markets, or online.

Instructions

Bring 3 quarts water to boil in large pot. Add 1 pound bucatini and cook, stirring occasionally, until al dente, 7 to 10 minutes. Reserve 1 cup pasta cooking water, then drain pasta. Return to now-empty pot.

Meanwhile, heat ¼ cup extra-virgin olive oil in medium saucepan over medium-low heat until shimmering. Add 6 minced garlic cloves and cook, stirring often, until edges are light golden, about 2 minutes. Add 5 cups chopped tomatoes and stir to coat with oil. Stir in ⅓ cup soy sauce, ¼ cup mirin, and ½ teaspoon instant dashi and simmer vigorously until sauce is slightly thickened, about 8 minutes.

Add sauce and ½ cup reserved pasta water to pasta. Cook over medium heat, stirring often until pasta is fully cooked and sauce clings to noodles, 4 to 6 minutes. Off heat, add 2 tablespoons unsalted butter and ¼ teaspoon pepper and toss to combine. Adjust consistency with additional pasta water as needed. Transfer to serving plates and serve with ½ cup chopped basil and grated Parmesan.