Bucatini Al Checca Recipe
HEIRLOOM TOMATO, PESTO AGLI AGRUMI, KALAMATA, GARLIC, OLIVE OIL, BURRATA, BASIL
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Bucatini
In a large pot, bring salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- 2
Prepare the Tomato Mixture
While the pasta is cooking, chop the heirloom tomatoes into bite-sized pieces and place them in a large mixing bowl. Mince the garlic cloves and add them to the tomatoes, along with the Kalamata olives that should be pitted and halved. Drizzle the olive oil over the tomato mixture and add the lemon and orange zest. Season with salt and black pepper to taste.
- 3
Combine Pasta and Tomato Mixture
Once the pasta is cooked and drained, add it to the bowl with the tomato mixture. Toss gently to combine, ensuring that the pasta is well coated with the olive oil and the tomato juices. If the mixture seems dry, add a bit of the reserved pasta cooking water until you reach the desired consistency.
- 4
Serve
Transfer the bucatini to serving plates. Tear the burrata cheese into pieces and place it on top of the pasta. Garnish with fresh basil leaves. Drizzle with additional olive oil if desired and serve immediately.