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Ingredients
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Pasta & Boil
Orange Blossom Vinaigrette
Finish & Serve
Method
Pasta & Boil
- 1
In a large pot, bring 8 cups of water to a vigorous boil. Add 1 tablespoon salt.
- 2
Add 4 cups dry bucatini pasta to the boiling water and cook until al dente, about 8–10 minutes.
- 3
Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Orange Blossom Vinaigrette
- 4
In a small bowl, whisk together 1/2 cup orange juice, 1 teaspoon orange zest, 2 tablespoons white wine vinegar, 0.75 teaspoon orange blossom water, 1 teaspoon Dijon mustard, 0.25 teaspoon salt, and 0.125 teaspoon black pepper.
- 5
Slowly whisk in 0.5 cup extra virgin olive oil until the vinaigrette is emulsified.
- 6
Taste and adjust with additional salt, pepper, or a touch of honey if desired.
Finish & Serve
- 7
In a large bowl, toss the hot pasta with 2–3 tablespoons of the vinaigrette (use more if you like). If needed, add a little of the reserved pasta water to loosen the sauce.
- 8
Fold in orange segments, parsley, and half of the grated cheese.
- 9
Scatter toasted almonds over the pasta. Drizzle with remaining vinaigrette to taste and finish with the remaining cheese.