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Loading The Puglian Cookbook
  • Bucatini with Tomato Sauce and Breadcrumbs

    This pasta dish is deeply rooted in Puglian culinary traditions: The breadcrumbs are a substitute for cheese, which for a long time was a luxury for many peasants. The crumbs make the dish richer and more rustic, so this simple dish can satisfy discerning palates while still being very affordable and quick. Serve with a chilled Puglian rosé.

    • 11 ounces (308 g) bucatini
    • 1 recipe Basic Tomato Sauce (see recipe)
    • 2 tablespoons (30 mL) extra virgin olive oil
    • ¾ cup (177 mL) fresh breadcrumbs (preferably homemade)
    • Salt, to taste

    1. Bring 2 quarts (1.9 L) of water to a boil. Salt the water and add the bucatini. Following the package instructions, cook the pasta to al dente.

    2. Meanwhile, in a small pan, heat the olive oil over medium-high heat. Add the breadcrumbs and sauté until they start to change color, making sure not to burn them. Set aside.

    3. Warm up the tomato sauce and toss it with the bucatini. Add the salt. Sprinkle with the breadcrumbs and serve hot.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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