@giallolovesitaly: 🍝🌟 Elevate your pasta night with Bucatini in a vibrant yellow tomato sauce, topped with toasted Sicilian pine nuts! A taste of Sicily in every bite. 🇮🇹🍅 #giallozafferano #recipes #cooking #food #Foodie Bucatini with Yellow Tomato and Pine Nuts Ingredients: 1.1 pounds yellow cherry tomatoes (500g) 5 basil leaves 2 cloves garlic A drizzle of extra virgin olive oil 1.8 ounces Sicilian pine nuts (50g) 1 tablespoon ricotta 1 ounce grated pecorino cheese (30g) Salt to taste Pepper to taste 7 ounces bucatini (200g) Instructions: Preheat the oven to 350°F (180°C). Wash and halve the yellow cherry tomatoes. Place the tomatoes on a baking sheet. Drizzle with extra virgin olive oil, add basil leaves, and whole, crushed garlic cloves. Bake at 350°F (180°C) for 30 minutes. Once cooked, transfer the tomatoes to a bowl and gently crush them to create a rustic sauce. Add 1 tablespoon of ricotta, grated pecorino cheese, salt, and pepper to taste. Mix well until you have a smooth sauce. Toast the pine nuts in the oven at 350°F (180°C) for about 8 minutes, until golden. Coarsely chop the toasted pine nuts and set aside. Bring a pot of salted water to a boil and cook the bucatini al dente according to package instructions. Drain the bucatini and toss with a drizzle of extra virgin olive oil. In a large pan, combine the bucatini with the yellow tomato sauce and mix well. Add the toasted, chopped pine nuts, gently stirring to combine all the ingredients.

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Saturday 29 June 2024 15:40:00 GMT