Faella Bucatini. Recipe

Inspired by il Buco

Time40m

Serves4

Artisanal pasta from Faella sold in 500 gram bag.

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Ingredients

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1
Boil the Pasta
In a large pot, bring water to a boil. Add a generous amount of salt to the boiling water.
2
Cook the Bucatini
Add the 500 grams of bucatini pasta to the boiling water. Cook according to package instructions, typically around 9-11 minutes, until al dente.
3
Drain the Pasta
Once cooked, drain the pasta in a colander. Reserve 1 cup of pasta water for later use.

4
Heat the Olive Oil
In a large skillet over medium heat, add 2 tablespoons of olive oil. Allow the oil to heat up for about 1 minute.
5
Sauté the Garlic
Add 4 minced garlic cloves to the skillet. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
6
Add Red Pepper Flakes
Stir in 1 teaspoon of crushed red pepper flakes and cook for an additional 30 seconds.
7
Add Tomatoes
Pour in 800 grams of canned whole tomatoes, including the juice. Use a wooden spoon to break up the tomatoes slightly.
8
Season the Sauce
Add 1 teaspoon of salt and 1 teaspoon of black pepper. Stir well and let the sauce simmer for about 15 minutes, stirring occasionally.
9
Finish the Sauce
Once the sauce has thickened, stir in 1 cup of torn fresh basil leaves and mix well.

10
Combine Pasta and Sauce
Add the drained bucatini pasta to the skillet with the sauce. Toss to coat the pasta evenly with the sauce.
11
Adjust Consistency
If the sauce is too thick, add some reserved pasta water, a little at a time, until the desired consistency is reached.
12
Serve
Plate the pasta and sprinkle with 100 grams of grated Parmesan cheese. Garnish with additional fresh basil if desired.