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Bucatini Pasta the Romana Way

Buccatini alla Romana

Mary Ann Esposito

INGREDIENTS

1/2 pound fresh bucatini pasta
8 ounces fresh baby mozzarella balls
1 cup yellow pear tomatoes
1 cup red grape tomatoes
2 tablespoons fresh basil, cut in thin strips
Filippo Berio extra virgin olive oil
Salt
Pepper

DIRECTIONS

Cook the bucatini in boiling salted water. Drain and place cooked pasta in a serving bowl. Add mozzarella, both types of tomatoes and fresh basil to the bowl, incorporating carefully with the pasta.

Finish by tossing the pasta mixture with olive oil, salt and pepper. Mix gently and serve immediately.

item recipe is featured in Episode 1523 of Season 15.

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Comments

Paul

February 15, 2013 at 3:33pm | Permalink

My wife and I disagee on how to cook pasta. Could you give me your method.
Stirring, ingredients, firmness, how attentive to pasta, rinse/not rinse etc.
Thank you. My wife and I enjoy your show.

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