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

Ingredients

  • 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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network