Bucatini with Olives, Sun-Dried Tomatoes, and Basil

Bucatini with Olives, Sun-Dried Tomatoes, and Basil
Photo by Cookbook cover image courtesy of Random House


  • ½ cup parsley leaves
  • 12 ounces bucatini
  • 3 cups basil leaves
  • freshly ground black pepper
  • Sea salt
  • ¾ cup black olive tapenade
  • Kosher salt
  • + 3 more ingredients
    • 1 wedge Parmigiano-Reggiano
    • extra-virgin olive oil
    • 24 oil-packed sun-dried tomatoes

Bring a large pot of water to a boil over high heat and add a generous amount of kosher salt. Stir in the bucatini, return the water to a boil, and cook the pasta, stirring occasionally to prevent the strands from sticking together, until it's al dente. (Since cooking times vary, for perfectly co...

View full recipe at Epicurious


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