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.
Bucatini with Bread Crumbs and Garlic, serves 4
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
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.
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!
Next method: Butter Roasted Tomato Sauce, serves 4
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.
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.
Wonderfully easy and fresh Ravioli! So easy 40 minutes from oven to table. You can also roast the tomatoes ahead of time and make this even faster.
The tomatoes are mostly small grape tomatoes, but I tossed in a few others too. The ravioli dough is actually won ton wrappers. I cannot find my ravioli cutters after the move, so I used a biscuit cutter. This recipe serves 2, but you could easily double it.
- 1# of ripe cherry or grape tomatoes
- Olive oil
- Vik’s Garlic Fix (or fresh garlic minced with a sprinkling of Kosher salt)
- finely chopped Italian Parsley, Basil and rosemary (about 3 tablespoons total)
- 8 nice leaves of Italian Parsley and Basil for the raviolis
- 8 small balls of fresh mozzarella
- 1 package of wonton wrappers
- 1 cup of dry vermouth (or chicken stock)
- Reggiano Parmesan for grating
- Additional seasoning to taste for the sauce, smoked salt, Vik’s Garlic Fix, coarse black pepper & crushed red pepper.
Cut the tomatoes in half. Place on a cooking sheet with rim. Drizzle with olive oil, Vik’s Garlic Fix, a spring of rosemary leaves and black pepper.
Roast at 350 for 30 minutes
Remove and cool slightly
On a floured counter, lay out 8 wonton wrappers and place one parsley leaf, one basil leaf, one tomato half and one ball of mozzarella ball on each. On 8 other wonton wrappers, brush the egg wash and then place on top of the “loaded” wrappers. Seal carefully and then cut with a ravioli cutter or leave square. Place these on a cookie sheet lined with wax paper and allow to dry a bit. 10 minutes is optional, but 5 is fine.
While the ravioli is drying, put remaining tomatoes and juices in a saute pan and simmer with the vermouth and additional basil, parsley and rosemary. Season to taste.
In a pot of boiling water, cook the ravioli for 3-4 minutes in small batches. Use a slotted spoon to plate and cover with sauce and top with cheese.