Bucatini With Olives Sun Dried Tomatoes And Basil Recipes

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BUCATINI WITH OLIVE-CAPER SAUCE

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11



Bucatini With Olive-Caper Sauce image

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
  • Meanwhile, pile the garlic, 1 tablespoon capers and the red pepper flakes on a cutting board; mince, then mash with the flat side of a chef's knife to make a paste. Transfer the mixture to a large bowl and add the olive oil, tomatoes, olives, the remaining 1 tablespoon capers and the butter. Stir in the basil and cheese.
  • Add the pasta to the bowl with the tomato mixture and toss until the butter is melted, adding the reserved cooking water to moisten, if needed. Season with salt.

Kosher salt
12 ounces bucatini or spaghetti
1 small clove garlic
2 tablespoons capers, drained and rinsed
Pinch of red pepper flakes
2 tablespoons extra-virgin olive oil
1 pound tomatoes, diced
2/3 cup pitted kalamata or nicoise olives, chopped
3 tablespoons unsalted butter, cut into pieces, at room temperature
3 tablespoons chopped fresh basil
8 ounces fresh mozzarella cheese, finely chopped

BUCATINI WITH OLIVES, SUN-DRIED TOMATOES, AND BASIL

Provided by Nancy Silverton

Categories     Olive     Pasta     Tomato     Basil     Boil

Number Of Ingredients 10



Bucatini with Olives, Sun-Dried Tomatoes, and Basil image

Steps:

  • Bring a large pot of water to a boil over high heat and add a generous amount of kosher salt. Stir in the bucatini, return the water to a boil, and cook the pasta, stirring occasionally to prevent the strands from sticking together, until it's al dente. (Since cooking times vary, for perfectly cooked pasta, refer to the package instructions for the recommended time and taste the pasta frequently while it cooks.)
  • Put the tapenade in a large skillet.
  • Drain the pasta and quickly add it, still dripping with water, to the skillet with the tapenade. Place the skillet over medium heat and cook the pasta, gently stirring to coat the pasta with the tapenade, until it's warmed through, about 1 minute.
  • Turn off the heat, add the basil, parsley, and sun-dried tomatoes and toss to combine.
  • Use tongs to lift the pasta out of the skillet and pile it onto four plates, dividing it evenly and twisting it into high mounds.
  • Finish each serving with a drizzle of olive oil, a pinch of sea salt, freshly ground black pepper, and Parmesan cheese shavings.

Kosher salt
12 ounces bucatini
3/4 cup black olive tapenade
3 cups basil leaves (from about 1 large bunch)
1/2 cup roughly chopped fresh Italian parsley leaves
24 oil-packed sun-dried tomatoes, drained and torn into bite-size pieces (heaping 1/2 cup)
High-quality extra-virgin olive oil, for drizzling
Sea salt
Freshly ground black pepper
Parmigiano-Reggiano wedge, for shaving

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