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One Pot Bucatini Oregano


  • Bucatini or spaghetti
  • Olive oil
  • 2 cans 14.5 ounces Muir Glen Fire Roasted Red and Yellow Tomatoes
  • 1 tablespoon butter
  • 2 tablespoons dried oregano crushed
  • 1/4 cup fresh oregano
  • Freshly grated parmesan optional


  • Mix the fresh and dried oregano together in a small bowl.
  • Marinate the tomatoes with half the olive oil and salt and pepper to taste.
  • Cook the bucatini in a generous mount of boiling salted water, then drain thoroughly and return to the pan. Toss with the oregano mixture and the remaining olive oil. Place an equal amount of the tomato mixture on top of each serving.