Skip to main content
Epicurious
Cookbooks

Bucatini with Olives, Sun-Dried Tomatoes, and Basil

2.5

(1)

Image may contain Food Plant Meal and Dish
Bucatini with Olives, Sun-Dried Tomatoes, and BasilCookbook cover image courtesy of Random House

Bucatini is a long, hollow pasta, like very thick spaghetti with a hole running through it. Because it is so hearty, its sauce needs rich ingredients to stand up to it. The basil, sun-dried tomatoes, and black olive tapenade form a flavor-packed, thick sauce that begs to coat the thick, toothsome strands of bucatini. With only five ingredients in this entire recipe, you won't be surprised at how effortless and speedy it is. Cooking the pasta is the only thing that takes any time.

Read More
Pasta Alla Mezcal
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Tortellini in Preserved Lemon Brodo
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.