Bucatini with chunky tomatoes and mushrooms

I discovered Bucatini as a pasta type while I was researching for Pasta and sauce pairing guide. A wee bit of finding it on Amazon, I finally got my hands on this pasta by the Italian brand Colavita. The pasta type is not much talked about, and almost no restaurant serves it in Delhi. So,

What is Bucatini?

The pasta is a close cousin of spaghetti but with a hole running down the centre. Common throughout Rome, bucatini all’amatriciana is one of the most beloved preparations. The pasta bodes well with buttery sauces, pancetta, vegetables, cheese, eggs and the very Italian, anchovies and sardines. Just like penne, bucatini too allows the insides of the pasta coated with sauce as well adding so much more flavour.

The famous bucatini all’amatriciana is made with spicy pork and tomato sauce. Since cooking pork is not something I am versed with, and winter has made me a little lazy, I cooked a version with mushrooms, garlic and a light tomato sauce.

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Ingredients – serves 2

• Bucatini pasta – 4 ounces (read how to measure pasta here)
• Button mushrooms – 200 grams
• Garlic cloves – 8 to 10, sliced
• Tomatoes – 4, medium-sized
• Olive oil – 1 tbsp
• Oregano – to season
• Red chilly powder – 1 tsp
• Sugar – a pinch
• Salt – to taste

Method

• In a large pot, boil water with 1 tbsp salt, add the pasta and cook for about 10 minutes, or till al dente.
• Meanwhile, chop the mushrooms roughly.
• In a microwave-safe bowl, transfer the mushrooms and microwave on high for 2 minutes. Drain excess water and set aside.
• Chop the tomatoes in approximately 1-inch pieces. In a non-stick pan, add olive oil and sliced garlic. Cook until fragrant. Add the tomatoes and cook for 3-4 minutes.
• Season with salt, chilly powder and a bit of sugar and mix well. Turn off the heat and transfer the mix into a mixer. With about a cup of water, grind well to make a sauce.
• Pour the sauce back into the pan, add mushrooms and cook for 2 minutes.
• Using a spaghetti strainer, add the pasta to the pan. Mix well.
• Add 2 cups of pasta water, cook, until the pasta comes together with the sauce and there isn’t any excess water left.
• Season with oregano and chomp on!

This yields into a subtle tomato sauce, bringing out the mushrooms more. In case you prefer a more tangy version, double the quantity of tomatoes.