Bucatini are named for the Italian "buco,"or hole, that runs through them, making them hollow strands perfect for slurping up sauce. The most popular dish in Italy to make with bucatini pasta is the slightly spicy, tomato-based "amatriciana" hailing from Amatrice, a little village in the Lazio region. And don't forget the classic bucatini alla puttanesca, served by the "ladies of the night," with its tomato, olives, anchovies and capers.
Italian durum wheat semolina, water
In a big pot with lots of boiling water and salt add the bucatini for 12 minutes. Visit our recipe blog and follow us on social media to get the week's latest recipes using Italy's unique ingredients.
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