Restaurants›La Plume›Bucatini Recipe

Bucatini Recipe

Inspired by La Plume
Time35m
Serves4

Ontario zucchini, garlic, chili, lemon ricotta, basil, olive oil

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Ingredients

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Pasta & Main

Vegetables & Aromatics

Cheese & Herb Finish

Optional Garnish

Method

Pasta & Main

1

Bring water to boil

Fill a large pot with 4–5 liters of water and bring to a rolling boil. Add 1 tablespoon of kosher salt.

2

Cook bucatini

Add bucatini and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta and set aside.

Vegetables & Aromatics

3

Prep zucchini

Trim ends of the zucchini. Using a mandoline or sharp knife, cut two of the zucchini lengthwise into thin ribbons (about 1–2 mm). Dice the third zucchini into 1 cm pieces for texture. Pat ribbons dry with paper towel to remove excess moisture.

4

Prep garlic and chili

Peel and finely mince the garlic. Thinly slice the fresh red chili, removing seeds if you prefer less heat.

5

Sauté aromatics and zucchini

In a large wide skillet, heat 3 tbs olive oil over medium heat. Add the minced garlic and sliced chili and cook 30–45 seconds until fragrant, taking care not to brown the garlic. Add the diced zucchini and a pinch of salt, cook 3–4 minutes until just tender. Add the zucchini ribbons and gently toss for 1–2 minutes until warmed through but still slightly crisp. Stir in lemon zest and lemon juice. Remove from heat.

Cheese & Herb Finish

6

Combine pasta and sauce

Return the skillet to low heat. Add the drained bucatini to the skillet with the zucchini. Add 1/2 cup (120 ml) of the reserved pasta water and 150 g of the lemon ricotta. Toss vigorously (use tongs) for 1–2 minutes to coat the pasta; add more reserved pasta water a few tablespoons at a time if the sauce seems dry. Taste and adjust seasoning with remaining 1/2 teaspoon kosher salt and black pepper.

7

Finish with basil and ricotta

Remove from heat. Tear basil leaves and fold them into the pasta. Dollop the remaining 50 g lemon ricotta around the pasta for creamy pockets. If using, sprinkle grated Pecorino and chili flakes on top.

Plating & Serving

8

Divide bucatini among 4 warmed bowls. Drizzle with a little extra-virgin olive oil (about 1 tsp per bowl) and grind additional black pepper to taste. Serve immediately so the ricotta remains creamy and the zucchini retains texture.