Right here’s the factor. We love us some pasta within the States. In fact, we do. It’s completely divine, may be ready and served in one million other ways and in a thousand completely different cultural kinds, and we are able to’t get sufficient. To be sincere, we’ve by no means met a pasta form that we didn’t adore — penne, linguine, fusilli, farfalle, and naturally, probably the most well-known of all of them — spaghetti.
Now, don’t get us improper. Spaghetti is gorgeous for what it’s, and most of us have had a particular fondness in our hearts for this stringy noodle since toddlerhood. This Italian pasta form is each bit as a lot an American pantry staple as potato chips and Oreos. However what if we instructed you there was an improve to this extraordinary noodle? One related sufficient to have the consolation of familiarity however superior in a means you by no means realized was attainable? Enter bucatini pasta.
What’s bucatini pasta?
Like spaghetti, bucatini is an Italian sort of lengthy pasta. Its lengthy and skinny physique resembles that of spaghetti, nevertheless it holds a particular secret — a slight gap operating all the way in which down its heart. Consider every strand as a slender straw. What does that vacant heart do, you may ask?
With its hole core, bucatini can utterly develop into one with the sauce during which it’s ready. Sauce not solely coats the skin of the noodle, however the inside as nicely, giving the eater a way more luxurious chunk.
In fact, different varieties of pasta shapes, comparable to rigatoni or penne, are great for a hearty sauce, standing as much as the meaty boldness of a ragu or mixing superbly with quick ribs. The massive, hole facilities of those pasta shapes can fill with meaty sauces, giving the eater a daring, filling chunk. However bucatini is shockingly delicate, with the sunshine wispiness of spaghetti’s strands, however the capability to comprise and spotlight even probably the most delicate white wine sauce.
So the following time you’re on the grocery retailer and end up reaching for that field of spaghetti, do your self a favor and decide up a field of bucatini as an alternative.
Bucatini puttanesca recipe
(From Myrecipes.com)
This superbly rustic Italian dish is made in only one pot and comes collectively in minutes. It’s completely good for a easy and fast Tuesday evening dinner, or to impress mates for a extra formal get-together.
Elements:
- 1/4 cup of extra-virgin olive oil
- 6 garlic cloves, minced
- 4 anchovy fillets
- 1 1/2 teaspoons of dried oregano
- 3/4 teaspoon of crushed crimson pepper
- 4 cups of unsalted rooster inventory
- 12 ounces of bucatini
- 3 pints of multicolored cherry or grape tomatoes, halved
- 2 tablespoons of unsalted tomato paste
- 1/4 cup of chopped contemporary basil
- 1/4 cup of chopped contemporary parsley
- 24 pitted kalamata olives, chopped
- 3 tablespoons of capers
- 1/8 teaspoon of salt
Technique:
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In a big saute pan, warmth the oil over medium warmth, swirling to coat.
- Add garlic, anchovies, oregano, and crimson pepper; cook dinner for two minutes, stirring always to interrupt up anchovies.
- Add inventory and pasta to the pan; carry to a boil. Cook dinner for 10 minutes, stirring sometimes.
- Add tomatoes and tomato paste. Cook dinner for two to three minutes or till pasta is completed.
- Take away pan from the warmth; add the remaining elements, after which toss to mix.
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