The ideal pasta for carbonara (in our opinion!) or classic Roman dishes like pasta all'Amatriciana, where guanciale, pecorino romano, tomato (and sometimes onion) shine. Bucatini pasta is long and thin pasta, with a hole in the middle - almost like a pasta straw. Not only is this fun eating, it's delicious to boot.
Cook for 10 to 12 minutes until al dente.
Ingredients: Durum wheat semolina, water.
Net weight: 12oz/340g
Made in Italy!
The Meadow's Pasta with Anchovies and Red Pepper Flakes
- 16 ounces bucatini
- Big handful of fleur de sel, for the pasta water
- Generous glug of olive oil
- 4 plum tomatoes, roughly chopped
- 8 to 10 anchovy fillets
- Hot red pepper flakes, for serving
Cook pasta for 10 to 12 minutes in boiling salted water. In the meantime, heat olive oil, chopped tomato and 6-10 anchovy fillets over medium heat until the anchovies dissolve completely and the tomatoes reduce. Once pasta is cooked, transfer to pan and give a shimmy to coat, then top with hot red pepper flakes.
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