HIGH QUALITY ARTISANAL PASTAS,
Classic Bucatini from Gragnano in the Naples area really a thick spaghetti with a hole running down the length of the strand. Use with any sauce, especially Bucatini alla Amatriciana, a traditional dish from the town of Amatrice near Rome in which the bucatini are served with guanciale pork meat in a hot tomato sauce.
Recipe : Inspired by Academia Barilla:
Ingredients for 4 people:
400 GM bucatini | 200 gram pancetta| 5 ripe tomatoes| 5 basil leaves | 3 cloves of garlic
3 fresh red chili | our Moraiolo extra virgin olive oil 4 TBS | 50 GM Pecorino Cheese | Salt & Pepper
Heat the oil in skillet over medium heat, add the pancetta and cook until the fat runs out.
In a pan of boiling water blanch the tomatoes for 30 seconds, remove the skin and the seeds and crushed them in pieces.
Chop the garlic and add to the skillet, cook for a few seconds, Tear the basil into pieces. Add the tomatoes, chili, basil and season it and continue cooking for 14 minutes.
Cook the pasta on lightly salted boiling water for about 8 minutes, drain it with al dente. Dress with the prepared sauce and add your grated pecorino.
DRUM WHEAT SEMOLINA PASTA | NON GMO | ORGANIC | ARTISANAL
At Olive Oil & Beyond we are constantly looking for and evaluating new products.