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Bucatini and Sicilian sauce with sun-dried tomato pesto
by: Alessandra Lauria
- Preparation 20 min
- Portions 4 pers.
Ingredients needed
- 240 g Favuzzi Bucatini pasta
- 4 tsp Favuzzi Sun-dried tomato pesto
- 2 tsp Favuzzi Lemon black olive tapenade
- 4 tbsp fresh breadcrumbs (you can use what you find available in the supermarket or at your local grocery store. I grind mine using day-old bread).
- 2 tbsp Favuzzi Robust intensity extra virgin olive oil
- Fresh parsley
- A little Favuzzi Hot chili purée
Steps of preparation
- At low heat, toast the breadcrumbs in extra virgin olive oil until golden brown, adding some fresh parsley to enhance the flavour of your mixture, and set aside.
- Bring a pot of salted water to a boil and add your gorgeous bucatini until cooked al dente, about 9 minutes.
- Drain the pasta and add it in a bowl together with the pesto, tapenade, hot chili purée and some pasta water. Whisk all ingredients together vigorously to create a creamy sauce, thanks to the starch found in the pasta and in its cooking water. Note: pesto should always be added off the heat!
- Serve your delicious pasta, and garnish it with your toasted breadcrumbs and a little more parsley.
- Enjoy it with a drizzle of olive oil for a decadent finish (optional).
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