↑

bell' alimento

beautiful food doesn't have to be complicated

BLT Bucatini

By Paula |

 

If you like BLT’s and you like pasta then you’ll LOVE Domenica Marchetti’s recipe for BLT Bucatini! In fact I’m pretty sure you’re going to love every recipe from her stunning new cookbook “The Glorious Pasta of Italy” It is without a doubt one of the most beautifully written & photographed cookbooks I have ever seen.

Today I’m participating in a Virtual Pasta Party! I along with several others are helping the oh so lovely Domenica spread the word about her gorgeous new cookbook. When Domenica contacted me and asked if I would be interested in participating it took me all of two seconds to respond “si’ assolutamente”. Domenica is one of the most genuine people that I have had the pleasure to have gotten to know virtually. One day we’ll meet in IRL, share a glass of vino and make pasta.

When the book arrived I literally couldn’t put it down. The photography {by France Ruffenach} is simply stunning. The book itself {hardcover} has beautiful details. It almost feels like leather and the indented Italian ingredients printed on the outside, swoon…just a beautiful detail. I could go on forever about the beauty but I do want to tell you about the recipes too ; )

Domenica starts covering pasta essentials. Including: equipment, ingredients. Then she moves into the pastas {both fresh and dried} and the glorious sauces that marry with them. I know this is going to be a book I turn to and turn to often. If you love Italian food {and I’m guessing you do} you simply must pick up a copy of Domenica’s book. You won’t be disappointed.

Until you can, I hope you’ll try this BLT Bucatini from Domenica. It starts off with slow roasted cherry tomatoes. Then you’ll saute the pancetta to a perfect crisp, continue on with your sauce and then you’ll toss in the Bucatini {long pasta with a hole through the center} It ends with a generous dose of arugula and pecorino.

Who wouldn’t want a bite of that?

Be sure to stop by Domenica’s BLOG for her Virtual Pasta Party Round-Up for more inspiring dishes

Baci!

Disclaimer: I received a complimentary review copy of “The Glorious Pasta of Italy” I received no further compensation for this post. My opinions are my own, always have been, always will be.

[/donotprint]
[print_link]

BLT Bucatini from Domenica Marchetti’s cookbook “The Glorious Pasta of Italy” printed with permission
What you’ll need:
1 tablespoon extra virgin olive oil
8 ounces pancetta – cut into 1/2″ pieces
*1 1/2 pounds cherry tomatoes – slow roasted, then coarsely chopped
1 pound dried Bucatini
8 ounces arugula – stems removed, coarsely chopped
1/2 cup Pecorino – freshly shredded

What to do:
1. Bring a large pot of water to a rolling boil and salt generously.

2. WHILE the water is heating, warm the olive oil in a saute pan placed over medium heat. Add pancetta and saute, stirring frequently for 8-10 minutes OR until pancetta begins to render its fat and turn somewhat crispy. Stir in the tomatoes and cook. Stirring occasionally for about 5 minutes OR until they are heated through. Turn off heat, cover and keep sauce warm.

3. Add pasta to boiling water, stir to separate the noodles. Cook according to package directions until al dente. Drain the pasta in a colander set in the sink, reserve about 1 cup of the cooking water.

4. Transfer pasta to frying pan and gently toss the pasta and sauce to combine. Add a splash or two of the cooking water if necessary to loosen the sauce. Add arugula by the handful and continue to toss for a minute or two until the greens are slightly wilted.

5. Transfer the dressed pasta to shallow serving bowls and sprinkle with pecorino cheese.

Serve immediately.

*Cook’s Note:
To make slow roasted cherry tomatoes: heat the oven to 275 degrees. Cut the tomatoes in 1/2 and arrange them in a single layer on a rimmed baking sheet. Drizzle 1/4 cup of extra virgin olive oil over tomatoes. Scatter 2 thinly slices cloves of garlic over. Season with salt/pepper. Roast for 2-3 hours OR until tomatoes have collapsed and shriveled but are still moist. Let cool and use immediately OR store in a tightly lidded container in the refrigerator for up to 1 week.

Buon Appetito!

Comments

    • Vivian says

      ????Mmhmm! Got some extra spaghetti pasta (good enough huh) cooked already, cherry tomatoes, it’s going down. Going to shop for the rest of the ingredients!!

  3. Domenicacooks says

    Paula–I’m speechless. What a beautiful post, and what breathtaking pictures. Thank you so much for being part of the pasta party. I am honored! xo

  13. Helen says

    I think you meant “marry” with them, but “merry” sure gets into the spirit of the dish!

  14. MikeVFMK says

    I had the pleasure to meet Domenica in Washington and she’s just as lovely in person as you’d expect. Just like this book. And this pasta dish. Love the photos and if this recipe is any indication, this book is a must-have for any cook’s kitchen. Thanks P!

  17. Frank says

    Very nice indeed! I usually stick to the tried and true traditional recipes,as you know, and shy away from ‘creative’ recipes, but this one really looks good!

  19. Anne says

    Beautiful! I just got back from Rome yesterday and am so ready for more pasta dishes. I will most definitely try this one once I recover from the jet lag. Grazie!

  23. Lana says

    Bucatini are one of my favorite pastas, and this recipe looks divine! Simple and definitely full of flavor. And your photos are gorgeous!

  24. Jean @ Lemons and Anchovies says

    Bucatini is a favorite in my home and I simply love roasted cherry tomatoes in my pasta. I think I have everything I need to make this tonight. Thanks for the inspiration and heads up on a new cookbook.

  25. brushjl says

    i agree with the other reviewers, this was fantastic. my son gobbled it up.