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Prep time
10 minutes
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Cook time
20 minutes
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Serves
3-4
Author Notes
Pasta is such a versatile dish that can be dressed up with a number of different sauces and ingredients. However, when I am in a hurry and want to make a pasta dish using pantry ingredients, I take the 'less is more' approach. I select a few ingredients that pack bold flavor and really let them work their magic with the pasta.
This is a dish I recently created that is light, but flavorful. It's perfect for a weeknight meal, or you can pair it with a nice glass of Pinot Grigio, a side of crunchy Italian bread and enjoy it on date night. How ever you serve it, this bucatini is sure to please everyone around your table. —Corinne Sarvis
Ingredients
- Bucatini
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12 ounces
Bucatini
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1/4 cup
Grated Parmesan
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3 tablespoons
Olive Oil
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.5 teaspoons
Minced Garlic
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1 pinch
Salt
- Yellow Raisin Pistachio Gremolata
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1/2 cup
Chopped pistachios
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1/4 cup
Yellow Raisins
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1/2 teaspoon
Red Pepper Flakes
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3 teaspoons
Dried Parsley
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1
Minced Garlic Clove
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1/2 teaspoon
Lemon Zest
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1 pinch
Salt & Pepper
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1 splash
Olive Oil
Directions
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Bring a large pot of water to a boil over high heat. Generously season the water with salt, then add the bucatini. Cook for approximately 9-13 minutes, or until pasta is al dente.
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While the bucatini is cooking, mince the garlic and saute it in a skillet with olive oil on a low heat. Add the yellow raisins and saute them with the garlic.
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While the garlic and raisins are sauteing, chop the pistachios, parsley and garlic and add to a bowl with the lemon zest, red pepper flakes and a pinch of salt and pepper. Set aside until the pasta is complete.
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Once the pasta is done cooking, strain the bucatini and transfer it to the skillet with the sauteed garlic and yellow raisins.
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Add the parmesan to the bucatini and stir together.
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Stir in the gremolata mixture to the pasta and add finish it with a drizzle of olive oil. Remove from heat and serve.
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