A few weeks ago, I told you I’d be sharing some recipes using DELVERDE pasta. Well, here is the first of three this week and I think you’ll love it. It was taste-tested by some close friends and family over the weekend along with the other two recipes I’ll be sharing this week. In particular, this recipe has a classic theme, it’s very simple, and it’s something I could eat everyday. All you need to gather are some Roma tomatoes, quality olive oil, fresh garlic, shallots, crisp white wine, crushed red pepper, capers, and freshly grated Parmigiano Reggiano cheese…voila!! I just polished off some of the left-overs and it’s just as good reheated!!
Start off with some ripe, Roma tomatoes drizzled with olive oil and sprinkled with sea salt. Then into the oven…
Anything that begins with fresh garlic, shallots, and olive oil is off to a great start!!
As soon as you smell the aroma of garlic, add the roasted tomatoes, crushed red pepper, and stir. Add the white wine and allow it to reduce by half. At this point, your kitchen will smell amazing!!!
Finish the sauce off with capers, but don’t allow them to cook into the sauce for more than a few minutes. Their intensity will be diluted by the cooking process, so trust your palate. (I lOVE capers so much that I like to add a few to my plate right before I’m ready to eat!!)
Bucatini can be a challenge to cook properly. In case you’re not familiar, bucatini is a thick spaghetti with a hole running through the center. As such, it takes a bit longer to cook than spaghetti. Just taste-test it as you go and you’ll be fine!!
Make sure you toss the pasta in the sauce before serving.
This is my husband’s first appearance on the blog!!! He always hides from the camera, but his hands could not escape!!!
When your guests clear their plates, you know you’re on to something good