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Bucatini

Explore 6 recipes, 7 videos, and more

Paella and Eggplant and Bucatini Timbale

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Basil Cocktail and Eggplant and Bucatini Timbale

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Eggplant and Bucatini Timbale

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Maestri Pastai Brand Bucatini Pasta

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Bucatini All'Amatraciana

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Bucatini with Egg Yolks

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Bucatini Pasta with Ricotta and Bottarga

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Spicy Squash Pasta

Ingredients
  • 2 pounds autumn squash, such as sugar pumpkin, calabaza, or butternut
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Coarse salt and freshly ground pepper
  • 2 small garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon thinly sliced fresh sage
  • 1 teaspoon finely chopped fresh rosemary
  • 1 pound perciatelli or bucatini
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley, plus leaves for garnish
  • 3/4 cup fresh ricotta cheese
  • Finely grated Parmesan cheese
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Bucatini with Breadcrumbs and Bottarga

Ingredients
  • 5 garlic cloves
  • 1/2 cup olive oil
  • 1 cup fresh breadcrumbs
  • Coarse salt
  • 1 pound bucatini pasta
  • 1/4 cup plus 2 tablespoons capers, drained
  • 1/4 cup yellow raisins, chopped
  • 4 cups chicken stock
  • 2 teaspoons preserved lemon, rinsed, rind only, cut into small pieces
  • 1 tablespoon lemon juice
  • 6 tablespoons unsalted butter
  • 1 teaspoon Aleppo pepper
  • 1/4 cup pine nuts, toasted
  • 1/2 cup flat-leaf parsley, coarsely chopped
  • 1/2 cup grated Parmesan cheese, plus Parmesan shavings for serving
  • 1 tablespoon grated bottarga, plus bottarga shavings for serving
  • Extra virgin olive oil, for serving
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Bucatini with Pancetta, Tomatoes, and Onion

Time:40 mins
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