Try this Bucatini with Fresh Tomatoes recipe, or contribute your own.
TO MAKE THE PASTA: Bring 3 quarts of salted water to a boil, add the pasta and cook according to package directions. TO MAKE THE SAUCE: In a non-stick 12-inch wide skillet, over medium high heat, heat the olive oil. Add the shallots, garlic, prosciutto ham and spinach and cook, stirring, for about 15 seconds. Add the white wine or chicken stock and simmer for 2 to 3 minutes or until only half of the liquid remains. Add the fresh tomatoes and remove the skillet from the heat; add salt and pepper to taste. TO FINISH THE DISH AND SERVE: When the pasta is 2 to 3 minutes away from being cooked, return the skillet to the heat and stirring, bring the sauce back to a simmer. Cook for 1 minute and add the basil. Drain the pasta, return it to the cooking pot, add the sauce and toss until well combined. Serve immediately and garnish each portion with grated Parmesan cheese. * Bring 2 quarts of water to a boil. Drop the tomatoes into the water and boil for 30 seconds. Remove the tomatoes with a slotted spoon. With a knife remove the core, then cut each tomato in half, horizontally. Spoon out the seeds and squeeze out any juice. Finely chop the flesh. Per serving: 649 Calories (kcal); 72g Total Fat; (98% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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