Tomato Basil Bucatini Recipe
imported Italian pasta, zucchini, grilled artichokes, cherry tomatoes, tomato basil cream sauce, green olive tapenade, parmesan, served with toasted sourdough baguette
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Ingredients
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Pasta and Vegetables
Sauce
Tapenade
Bread
Method
Cooking the Pasta and Vegetables
- 1
Cook the Bucatini
Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet over medium heat, add a teaspoon of olive oil. Slice the zucchini into half-moons and sauté for about 3-4 minutes until tender. Add the grilled artichokes and cherry tomatoes, cooking for an additional 2-3 minutes until the tomatoes begin to blister.
Combining Ingredients
- 3
Mix Pasta with Vegetables
Add the cooked bucatini pasta to the skillet with the sautéed vegetables. Pour in the tomato basil cream sauce and toss gently to combine. Cook for another 2-3 minutes to heat through and allow the flavors to meld.
- 4
Prepare for Serving
Remove from heat and stir in half of the parmesan cheese. Adjust seasoning if necessary.
Serving
- 5
Plate the Dish
Serve the pasta in bowls, topped with the remaining parmesan cheese and a dollop of green olive tapenade. Slice the sourdough baguette and toast it, serving on the side.