HOW TO
“The Datterini tomatoes are sugary and sweet and bursting with flavour.”
STEP BY STEP
- Bring a pan with 2 litres of water to a rolling boil.
- Season with 2 heaped teaspoons of salt. The water must taste like the se
- Pop a shallow pasta bowl into an oven pre-heated to 75 degrees C to warm.
- Tease the bucatini apart if it has clumped at all on its way to you.
- Plunge into the boiling water for 2 minutes.
- Meanwhile warm the supplied pasta water and tomato sauce together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer and keep this warm while the pasta cooks.
- Drain the bucatini thoroughly, add to the sauce pan, turn the heat up and swirl around with tongs or a large fork so the pasta is rolling through the sauce. After a minute at the boil the sauce should become rich and velvety with the pasta and sauce becoming one wonderful glazed mass of goodness. Remove from the heat and stir in the basil purée.
- Carefully transfer to a warm bowl and sprinkle with parmesan.
ALLERGENS
Eggs, flour, sulphites, lactose
“The Datterini tomatoes are sugary and sweet and bursting with flavour.”
STEP BY STEP
- Bring a pan with 2 litres of water to a rolling boil.
- Season with 2 heaped teaspoons of salt. The water must taste like the se
- Pop a shallow pasta bowl into an oven pre-heated to 75 degrees C to warm.
- Tease the bucatini apart if it has clumped at all on its way to you.
- Plunge into the boiling water for 2 minutes.
- Meanwhile warm the supplied pasta water and tomato sauce together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer and keep this warm while the pasta cooks.
- Drain the bucatini thoroughly, add to the sauce pan, turn the heat up and swirl around with tongs or a large fork so the pasta is rolling through the sauce. After a minute at the boil the sauce should become rich and velvety with the pasta and sauce becoming one wonderful glazed mass of goodness. Remove from the heat and stir in the basil purée.
- Carefully transfer to a warm bowl and sprinkle with parmesan.
ALLERGENS
Eggs, flour, sulphites, lactose
