-
Prep time
10 minutes
-
Cook time
20 minutes
-
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
Continue After Advertisement
Ingredients
- Bucatini
-
12 ounces
Bucatini
-
1/4 cup
Grated Parmesan
-
3 tablespoons
Olive Oil
-
.5 teaspoons
Minced Garlic
-
1 pinch
Salt
- Yellow Raisin Pistachio Gremolata
-
1/2 cup
Chopped pistachios
-
1/4 cup
Yellow Raisins
-
1/2 teaspoon
Red Pepper Flakes
-
3 teaspoons
Dried Parsley
-
1
Minced Garlic Clove
-
1/2 teaspoon
Lemon Zest
-
1 pinch
Salt & Pepper
-
1 splash
Olive Oil
Directions
-
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.
-
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.
-
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.
-
Once the pasta is done cooking, strain the bucatini and transfer it to the skillet with the sauteed garlic and yellow raisins.
-
Add the parmesan to the bucatini and stir together.
-
Stir in the gremolata mixture to the pasta and add finish it with a drizzle of olive oil. Remove from heat and serve.
See what other Food52ers are saying.