Best Bucatini With Olives Sun Dried Tomatoes And Basil Recipes

Bucatini with Tomato Sauce and Fresh Basil image

Provided by Food Network

Time 25m

Yield 6 first-course servings or 4 main-course servings

Number Of Ingredients 11

Salt
1 pound bucatini pasta
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 clove garlic, chopped
One 28-ounce can tomato puree
2 dry bay leaves
A Parmesan rind
2 tablespoons torn fresh basil leaves, plus whole leaves for garnish
2 tablespoons grated Parmesan
Freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil. Add the bucatini and cook to al dente according to package directions. Drain, reserving 1/2 cup pasta water.
Heat a large skillet with deep sides over medium-high heat and add the butter and olive oil. When the butter is melted, add the garlic. Saute the garlic until golden, about 30 seconds, and then add the tomato puree, bay leaves and Parmesan rind. Simmer for 10 minutes. Add the basil and simmer for a few more minutes until the sauce is thickened. Stir in the reserved pasta water and cooked bucatini. Toss to coat the bucatini in the sauce. Season with salt and pepper. Divide the bucatini among 4 to 6 plates and garnish each with grated Parmesan and 1 basil leaf.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Bucatini with Olives, Sun-Dried Tomatoes, and Basil image

Provided by Nancy Silverton

Number Of Ingredients 10

Kosher salt
12 ounces bucatini
3/4 cup black olive tapenade
3 cups basil leaves (from about 1 large bunch)
1/2 cup roughly chopped fresh Italian parsley leaves
24 oil-packed sun-dried tomatoes, drained and torn into bite-size pieces (heaping 1/2 cup)
High-quality extra-virgin olive oil, for drizzling
Sea salt
Freshly ground black pepper
Parmigiano-Reggiano wedge, for shaving

Steps:

Bring a large pot of water to a boil over high heat and add a generous amount of kosher salt. Stir in the bucatini, return the water to a boil, and cook the pasta, stirring occasionally to prevent the strands from sticking together, until it's al dente. (Since cooking times vary, for perfectly cooked pasta, refer to the package instructions for the recommended time and taste the pasta frequently while it cooks.)
Put the tapenade in a large skillet.
Drain the pasta and quickly add it, still dripping with water, to the skillet with the tapenade. Place the skillet over medium heat and cook the pasta, gently stirring to coat the pasta with the tapenade, until it's warmed through, about 1 minute.
Turn off the heat, add the basil, parsley, and sun-dried tomatoes and toss to combine.
Use tongs to lift the pasta out of the skillet and pile it onto four plates, dividing it evenly and twisting it into high mounds.
Finish each serving with a drizzle of olive oil, a pinch of sea salt, freshly ground black pepper, and Parmesan cheese shavings.