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Bucatini Pasta the Romana Way

Buccatini alla Romana


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




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.


  1. Paul's avatar


    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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