Bucatini is a type of pasta that is made from Italian durum wheat and water, so it’s completely gluten-free. Bucatini has a long hollow center but flat sides, which makes it hold flavors well when paired with yummy sauces such as this one.
1 pound Bucatini pasta
2 teaspoons kosher salt
3 tablespoons unsalted butter, divided
¼ cup extra virgin olive oil
½ cup minced shallots (about 4 large)
1 tablespoon plus 2 teaspoons minced garlic from about two heads of garlic, divided
Pinch of crushed red pepper flakes
½ cup dry white wine
1 teaspoon lemon juice + zest of one lemon, divided
Salt and black pepper to taste
¼ cup chopped fresh parsley leaves
The first step is to get your pasta water boiling so you can get Bucatini cooking
Start by heating the oil in a pan or saucepan, then add chopped garlic and cook for less than one minute. Add the crushed red pepper flakes if you like it spicy. Cook until the garlic just starts to turn golden brown.
Add Bucatini, stir well, and cook until Bucatini is starting to soften but not completely cooked through (about halfway). Bucatini will take about 7 minutes covered on low heat (stir occasionally). If Bucatini has softened too much while you were stirring, uncover the pot and let Bucatini boil off some of the liquid before adding tomatoes.
After letting sauce simmer for 5 minutes with a lid on, add Bucatini to the sauce. Stir well, cover, and cook for another 3-5 minutes or until Bucatini is al dente (slightly chewy) but not completely cooked through. Bucatini will take about 10 minutes covered on low heat (stir occasionally).
Plate Bucatini with a generous amount of sauce covering each piece. Also, be sure to spoon some of the liquid from the pan onto the Bucatini dish to make it extra tasty!
Serve Bucatini with freshly grated Parmesan cheese and enjoy!
When making this recipe, you can substitute dry white wine for water if desired. You can also add fresh tomatoes instead of canned whole tomatoes when in season.
To make Bucatini even easier to prepare, Bucatini can be boiled a bit longer and then added directly to the pan with sauce.
If garlic starts to burn while cooking in oil, turn off the heat immediately and remove the pot from the burner for a few minutes. Bucatini is very forgiving!
This Bucatini dish tastes best when Bucatini is cooked about halfway through. Bucatini will take about 7 minutes covered on low heat (stir occasionally). If Bucatini has softened too much while you were stirring, uncover the pot and let Bucatini boil off some of the liquid before adding tomatoes.
Bucatini can be easily reheated or frozen for later consumption. Bucatini can even be frozen and saved for another day!
Bucatini is very flexible and making it yourself at home is a great way to save money and make sure you cook exactly the right amount every time. Bucatini tastes best when Bucatini is freshly made, but Bucatini can also be made ahead and frozen for another day. Do your Bucatini a favor and make Bucatini yourself!