Bucatini alla Caruso
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Course
Main Course, Soup
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Cuisine
Italian
Bucatini alla Caruso
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 400 g 14 oz bucatini
For the tomato sauce:
- 300-400 g 12-14 oz tomatoes, chopped (see Notes)
- 2 garlic cloves peeled and slightly crushed
- a red bell pepper trimmed and cut into strips or small dice
- A pinch of oregano
- A pinch of red pepper flakes
- A few basil leaves
- olive oil
For the zucchini:
- 1 or 2 small zucchini sliced
- olive oil
- salt and pepper
For the topping (optional):
- finely minced fresh parsley
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Instructions
- Set a large pot of water to boil and salt it well.
- Sauté the garlic cloves lightly in abundant olive oil. Remove when they've browned, but are still not very dark. Add the bell pepper and let it sauté for just a minute or two, then add the chopped tomatoes, along with a pinch of oregano and a pinch of red pepper flakes. Simmer until the mixture thickens into a sauce, about perhaps 10-15 minutes.
- While the tomatoes are simmering, add the bucatini to the boiling water.
- Meanwhile, trim off the tops and bottoms of the zucchini, cut them into thin rounds, then shallow-fry them in olive oil until golden brown on each side. Drain on paper towels and salt generously.
- When the bucatini are done al dente, transfer them to the pan with the sauce, along with a few fresh basil leaves and most of the fried zucchini. Mix for a minute or two over low heat then serve, topped with the rest of the fried zucchini slices and, if you like, a sprinkling of finely minced parsley.
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