Bucatini also known as perciatelli is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning “hole”, while bucato or its Neapolitan variant perciato means “pierced”. It is quite popular and really versatile.
When we prepare the sauce, it is better if we can avoid overcooking the anchovies because they would lose consistency and become soft. A couple of minutes of cooking, another two minutes to flavor the pasta, are perfect.
Yield – 4 servings
- 8 anchovies in oil
- Hand full of raisins
- Hand full of pine nuts
- Pinch of saffron
- 400grams of Bucatini pasta
- Salted boiling water
- 4 anchovies
- Toasted breadcrumbs
- Chopped parsley
- First boil the water for the pasta with enough salt
- In a small bowl add worm water and put in the raisins so that they will be puffy and soften a little bit
- Heat the pan over medium heat add a little bit of pasta water, serves for melting the anchovies, and put 3 anchovies per portion then let them melt takes around 2 minutes
- By now the pasta water must be boiling add the pasta and cook al dente
- In a small bowl pour hot water from the boiling water for the pasta and dissolve the saffron
- Now add the raisins and pine nuts in the pan and toss around so that they will flavor each other ( useful tips: When making a sauce for any kind of pasta, if it tends to dry add a little bit of pasta water in the sauce)
- Pour the dissolved saffron in the pan and stir
- Add the cooked pasta in the pan coat with the sauce and put on a plate
- Sprinkle some toasted breadcrumbs and chopped parsley
- Then on top put one anchovy drizzle with olive oil and ENJOY.