Bucatini alla Caruso โ A Delightful Italian Pasta Dish
If you’re seeking a pasta recipe that blends fresh, vibrant vegetables with rich, savory flavors, Bucatini alla Caruso is the perfect dish. This traditional Italian recipe combines the rustic charm of bucatini pasta with the vibrant tastes of zucchini, yellow bell peppers, and sweet San Marzano tomatoes. Finished off with a sprinkle of fresh herbs and a touch of cheese, this dish is sure to be a family favorite. Below is a detailed breakdown of the ingredients, nutritional information, and instructions for preparing this delightful Italian meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bucatini | 200g |
| Yellow bell peppers | 270g |
| San Marzano tomatoes | 500g |
| Zucchini | 250g |
| All-purpose flour | 25g |
| Garlic | 4 cloves |
| Fresh chili pepper | 1 |
| Fresh basil | to taste |
| Oregano | to taste |
| Fresh parsley | to taste |
| Extra virgin olive oil | 40g |
| Pecorino cheese | 100g |
| Peanut oil (for frying) | 500ml |
Nutritional Information
| Nutrient | Per Serving (1/4 Recipe) |
|---|---|
| Calories | 600 kcal |
| Protein | 15g |
| Carbohydrates | 80g |
| Fat | 25g |
| Fiber | 5g |
| Sugars | 10g |
| Sodium | 400mg |
| Cholesterol | 25mg |
Instructions
Step 1: Prepare the Vegetables
Start by washing and drying the vegetables. For the tomatoes, use a tomato peeler to remove the skin, then cut them in half. Remove the seeds and slice them into thin strips, followed by dicing them into small cubes. Set them aside.
Next, prepare the yellow bell peppers. Cut off the green stem and slice the peppers in half. Remove the inner white membranes and seeds, then slice the peppers into thin strips, followed by small cubes.
Step 2: Coat and Fry the Peppers
Place the diced yellow bell peppers into a bowl and sprinkle with flour. Toss them well so that the flour adheres evenly to the peppers. Transfer the coated peppers to a sieve to remove any excess flour.
Heat peanut oil in a deep frying pan over medium-high heat. Once the oil is hot, fry the peppers in small batches until they become golden and crispy. Remove them from the oil and drain on paper towels.
Step 3: Prepare the Tomato Sauce
In the same pan, add extra virgin olive oil. Sautรฉ the garlic cloves, being careful not to burn them. After a couple of minutes, remove the garlic and discard it, leaving behind the infused oil.
Add the diced tomatoes to the pan and cook for about 5 minutes. Stir occasionally to allow the flavors to meld.
Step 4: Spice it Up
Take the fresh chili pepper, remove the stem and seeds, and cut it into small pieces. Add the chili to the pan, along with the oregano and basil, which you can roughly tear into smaller pieces. Adjust the salt to taste and cook for another few minutes until the sauce thickens slightly.
Step 5: Cook the Bucatini
While the sauce is cooking, bring a large pot of salted water to a boil. Cook the bucatini until it is just under al dente, as it will continue cooking in the sauce. Once done, drain the pasta, reserving a small amount of cooking water.
Step 6: Combine Pasta and Sauce
Add the drained pasta directly into the pan with the tomato and pepper sauce. Toss to combine, ensuring that the pasta is fully coated with the sauce. If necessary, add a splash of pasta water to help the sauce adhere better.
Step 7: Add the Fried Zucchini
While the bucatini is absorbing the sauce, slice the zucchini into thin rounds. Heat a separate pan with a little oil and fry the zucchini until golden and crispy. Add these to the pasta mixture and toss everything together.
Step 8: Finishing Touches
Chop the fresh parsley finely and sprinkle it over the pasta for a burst of flavor and color. Grate the Pecorino cheese over the top for a creamy, savory finish.
Step 9: Serve
Once everything is well-mixed and the flavors are fully incorporated, serve the Bucatini alla Caruso hot, garnished with additional basil or oregano if desired. Enjoy!
Tips and Variations
- If you prefer a spicier version, you can add more chili pepper to the sauce or even a pinch of red pepper flakes.
- For a vegetarian variation, you can omit the fried zucchini and use a different type of cheese, such as Parmesan.
- This dish can be served with a side of crusty bread to soak up any leftover sauce.
Bucatini alla Caruso is a perfect blend of textures and flavors. The crispy vegetables complement the al dente pasta, while the rich tomato-based sauce ties everything together. Whether you’re cooking for a family dinner or entertaining guests, this recipe will leave everyone asking for more.
Happy cooking, and buon appetito!
