Serious Eats: Recipes
Cook the Book: BLT Bucatini
Being able to put together a really great sauce in the time it takes for a pound of pasta to cook is one of those lifesaver skills. Even on nights when you're really beat, a good aglio e olio or cacio e pepe can be on the table in just about 10 minutes, saving you from the horrors sub par delivery.
This BLT Bucatini from Domenica Marchetti's The Glorious Pasta of Italy is another fantastically quick pasta to add to your weeknight dinner artillery. The "B" here is really more like a "P," crisp slices pancetta, the "L" is peppery arugula, and the "T," tomatoes of course, and in this case, sweetly roasted cherry tomatoes tossed with olive oil.
The rendered pancetta and tomatoes are warmed together to make a sauce that's a lighter version of an amatriciana and the arugula is added at the last minute so that the heat from the pasta wilts it ever so slightly. Summery, quick, and supremely satisfying, think of this plate of pasta as the dinnertime version of its namesake sandwich.
As always with our Cook the Book feature, we have five (5) copies of The Glorious Pasta of Italy to give away this week.