Well, I have to admit that I couldn’t find Bucatini anywhere, but I found Perciatelli at my local Italian market (Genova for those of you who live in the East Bay). When, I was examining it, it looked very much like the Bucatini that the recipe called for, so I settled for it. When I got home, I looked on the internet and found out that Perciatelli = Bucatini. Yay!
Bucatini/Perciatelli is a long tubular pasta, hollow on the inside. It’s typically used for saucy pastas.
This is actually a very simple recipe once you get the tomatoes oven dried. It’s just like how I make spaghetti. Heat olive oil, garlic, and chili’s in a pan and sweat out the flavor. Add the oven dried tomatoes and cook until plump. Then, add the al dente Bucatini to the sauce and whaala!
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