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Bucatini Pasta with Pomodoro Sauce


Serves 6


12 oz. box of Bucatini Pasta
1/2 cup sliced in half, pitted Kalamata Olives (rinsed with water)
2 tbsp. Capers (rinsed with water)
1 cup of grated Parmigiano-Reggiano
2 tbsp. of Salt

Pomodoro Sauce
2 tbsp. Olive oil
1/2 tsp. Chili Flake
5 cloves Garlic thinly sliced
1 tsp. Garlic Powder
28 oz. can of Crushed Tomato
2 tsp. Dried Oregano
1 tsp. Sherry Vinegar
2 tsp. Salt
2 cups of Water


  1. Add olive oil to a 4 qt. pot and sweat garlic under low heat until soft without color about 2 minutes.
  2. Add the tomato, garlic powder, oregano, vinegar, chili flake, water and salt. Simmer for 20 minutes, stirring frequently. Reserve 1 cup of sauce, separately.
  3. Add 2 Tbs. of Salt to a 6 qt pot of boiling water.
  4. Boil the bucatini in the 6 qt. pot of water per instruction on the box. Drain pasta once it is cooked.
  5. Add cooked pasta, olives and capers to the pomodoro sauce and cook on low heat for 1 minute. Add reserved 1 cup sauce, to preference.
  6. When the heat is turned off add half the Parmigiano-Reggiano to the pasta and stir.
  7. Plate pasta and add the remaining cheese on top of the bucatini to garnish.

Download recipe PDF »

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