Bucatini two ways!

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Bucatini

Bucatini is one of my favorite pastas. It is a long noodle (#6) and it is hollow. This makes a chewy and delicious pasta dish. The first method is with bread crumbs, garlic, olive oil and herbs, topped with cheese and bread crumbs. The second has a sauce of butter roasted tomatoes with anchovies and garlic. Both are super fast and easy. Both have two layers of garlic flavor, utilizing fresh garlic and Vik’s Garlic Fix, one of my favorite products.

garlic

Bucatini with breadcrumbs

Bucatini with Bread Crumbs and Garlic, serves 4

Ingredients:
1 cup fresh bread (Italian or sourdough is best for this) crumbs toasted in a pan with 2 TBS butter
10 cloves garlic, chopped
2 TBS Vik’s Garlic Fix
1 TBS fresh cracked pepper
1/4 cup olive oil
1 bunch of fresh parsley or 1/4 cup dried parsley
crushed red pepper flakes to taste
1/4 cup parmigiana, grated
1/2 package bucatini pasta, cooked al dente

Method:

garlic and oil

The sauce is made as the pasta cooks. While your pasta is boiling place the olive oil, Vik’s and the red pepper in a frying pan and sear till the garlic is soft and lightly browned.

breadcrumbs

When the pasta is done strain and toss with the sauce. Add salt and pepper to taste. Then add the cheese and top with bread crumbs and parsley! It is delicious!

Bucatini with breadcrumbs
Next method: Butter Roasted Tomato Sauce, serves 4

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Ingredients:

8 cloves of garlic
1 TBS Vik’s Garlic Fix
2 cups cherry tomatoes
1 28 ounce can of chopped tomatoes (and juice)
6 small anchovies in olive oil
1/4 cup Sweet Onion Sugar
2 Tbs Italian Herb Blend
6 Tablespoons of butter cut into small pieces
Salt and Black pepper
1/2 package Bucatini Pasta, cooked al dente

Fresh Italian Parsley or Basil for garnish.
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In an oven proof pan with deep sides, place all ingredients. Roast at 350 degrees for 40 minutes. After removing from the oven, smash the garlic, tomatoes and anchovies with a fork to achieve a thick chunky sauce. Toss half of the sauce with the bucatini and a ladle of pasta water. Then dish up and put remaining sauce on the pasta. Garnish with the fresh herbs.

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19 responses »

  1. Dev, both look delicious and simple. Not a fan if Bucatini tgo’ . What long pasta would u suggest as a sub – spaghetti?

  2. HI Devany, I have just discovered your blog this morning (via Grace Anne Walden) and really love the look of your blog and also your recipes of course, what a great inspiration! I am going to try your bucatini recipe this weekend, but wonder could you please suggest a home made substitute for Vik’s Garlic Fix as I live in New Zealand and will not be able to import it.

    • I am so sorry Carol! I just now saw your comment. You can use garlic salt and some fresh parsley in place of the Vic’s. I hope you liked the bucatini! Your dog is adorable too!

      • Thanks Devany, no problem. I have not made the bucatini yet as I was waiting to see what the substitute should be, but will try it now. We think our dog Orla is adorable too. Sadly she is suffering from GOLPP (geriatric onset laryngeal paralysis) so breathing is difficult if she needs to pant, she has very little energy and her walking days are over. However, she is still perfectly happy so long as she is near me.

  3. Carol, so sorry to hear about your dog! One of ours is a senior and it really is difficult seeing her age, knowing that she has already exceeded the average life span of her breed. Orla has been blessed to have you love her all of these years and I am sure she has given you lots of love back. It is not easy being a dog parent, knowing that chances are we will outlive them, but it is certainly worth all of the trade offs.

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