Bucatini with crispy fried vegetables
4 servings
15 minutes
Bucatini with crispy vegetable topping is a refined dish of Italian cuisine that combines tender tubular pasta with the vibrant flavor accent of crunchy breadcrumbs, garlic, thyme, and tangy sun-dried tomatoes. This recipe draws from the traditions of Italian pasta where simple yet rich ingredients transform into a gastronomic masterpiece. Olive oil gives the dish a silky texture while horseradish adds a pleasant spiciness, making each bite unforgettable. The ease of preparation and the wonderful balance of flavors make this dish perfect for both a cozy family dinner and an elegant meal with friends. Serving it with first-pressed olive oil completes the composition, adding a delightful aroma and extra depth of flavor to the pasta.
1
Boil the pasta in a pot of salted boiling water according to the package instructions, then drain the water, leaving a full cup of starchy cooking water.
- Bucatini: 300 g
- Salt: to taste
2
Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat with breadcrumbs and chili flakes.
- Olive oil: 60 ml
- Breadcrumbs: 50 g
- Chili flakes: 1 teaspoon
3
Clean and finely grate the horseradish, then sauté for 5 minutes, stirring regularly. Transfer to a bowl and set aside.
- Horseradish: 10 g
4
Heat a skillet over medium heat with 2 tablespoons of olive oil. Peel, finely chop and add garlic, shred thyme leaves, then chop sun-dried tomatoes. Sauté for just 1 minute.
- Olive oil: 60 ml
- Garlic: 2 cloves
- Fresh thyme: 15 g
- Sun-dried tomatoes: 50 g
5
Add the cooked pasta, and if necessary, sprinkle with a little boiling water. Season to taste, distribute on warm plates, lightly drizzle with extra virgin olive oil, and generously sprinkle with the prepared sauté.
- Bucatini: 300 g
- Extra virgin olive oil: to taste