Pasta has been an all-time favorite for most of us, but there’s an exception to the rule. And that is the Bucatini pasta, also popular as one of the lengthiest pasta varieties that ever was and will be. When tossed with chunks of juicy meat, spices, and healthy veggies, it shapes like a wholesome dish. The majority of people are mistaken when they buy Italian pasta online. They think that it is some spaghetti. But if someone takes a closer look, you will notice that it is a bit thicker, and comes with a baby hole, which is pretty adorable.
If you are also thinking of cooking it in a particular way, just like Cavatappi pasta, and bring it to the table bowl, then our short and quick recipe will get you through it. And of course, who wouldn’t love to taste it with tangy tomatoes! Make sure you pick a gluten-free product.
Here is the list of ingredients that you need to begin off with:
- 12 ounces of Bucatini pasta (You can even buy linguine pasta instead of this)
- Eight freshly chopped garlic cloves
- Kosher salt
- Freshly ground black pepper
- ½ tbsp of pepper flakes
- One can of peeled tomatoes
- ¼ unsalted butter
- One anchovy fillets (They should be packed in oil)
- Finely grated Parmesan cheese
Now quickly gather this cookhouse equipment.
The list counts:
- Cutting board
- Large cooking pot
- Potato masher
- Chef’s knife
- Grater box
- Measuring spoons
- Medium-sized baking dish
- Tongs
- Colander and
- Measuring cup (Heatproof).
Recipe guide:
Step 1
Make sure to preheat the oven to 425 degrees. Crush those garlic cloves (even finely chopped are also okay) with the flat end of the chef’s knife. Remove and peel them off. Following this slice the butter into a few small pieces.
Step 2
Now unload that juicy can of peeled tomatoes and roll them down to the baking dish. Crush them lightly with your hands and watch them flying. Assemble that garlic, sliced butter pieces, ½ tsp of sizzling pepper flakes, and two anchovies, and spread them over the tomatoes base along with required salt and black pepper.
Step 3
Let those tomatoes roast for at least 30-40 minutes. Just ensure to toss them along the way. While they are blanching, bring that large pot on the countertop with a water quantity of (5-6 qt.). Make it boil on a slow heat while adding a small hint of salt.
Step 4
Now take off the baking pan from the oven. Let it cool down for a while. Well, it is time to bring that potato masher into action. You can even bring a fork in the row. Break those garlic chunks and tomatoes until they look like a coarse fudge.
Step 5
How can we forget the highlight – Bucatini pasta or Cavatappi pasta. Deliver that elongated pasta into hot boiling water. Keep stirring it along the end time. Once it is ready at the end time, make sure to store ½ cup of pasta cooking liquid into the heatproof measuring cup. Drain that pasta using a colander.
Step 6
Return those pasta twigs to the pot and slightly add the prepared tomato sauce along with the measured cooking liquid. It would be best if you kept in mind to cook pasta on medium heat. Yes, let those tongs do their work now. Keep tossing until the sauce coats the boiled pasta. Generally, it takes 3-5 minutes to outlay overall.
Step 7:
Distribute the cooked pasta on a unique vitrified plate or a bowl. Let the sliced parmesan cheese romp on that tender pasta along with a flick of red pepper flakes.
Step 8:
Besides, tomato sauce can be prepared before the cooking day. Just let it cool. Cover and let it stay in chilled storage. Make sure to adjust the temperature as per your requirement. Don’t just let it freeze. So whenever you feel like cooking this recipe. Just make it easier by opting to buy Italian pasta online that is 100% gluten-free. By reheating the tomato mixture, the lip-smacking Bucatini pasta can be ready again on the table in minutes.
Golden tip:
In any situation, if you buy linguine pasta, then ensure to deck it up with clam sauce instead of tomato one. And pick a thick creamy cheese sauce for Cavatappi pasta and to kill that cheesy craving.
