Hearty bucatini pasta is served in a homemade Chianti Classico sauce. Flavored with rich Chianti Classico wine, roasted garlic, olives and fresh basil, this pasta recipe is easy and soon to be your new favorite.
12ouncesbucatini pastaprepared to package directions
¼cupreserved pasta cooking water
½cupparmesan cheeseshredded, plus optional amount for serving
3tablespoonsbasilfresh, chopped, plus more for serving
Preheat oven to 350 degrees. Slice the end off of a whole head of garlic. Place the garlic in foil and drizzle with one teaspoon of the olive oil. Fold the foil to secure the garlic so the oil will not spill out. Bake in the oven for 45 minutes. Remove and set aside.
In a large sauce pan or skillet, heat one tablespoon of olive oil over medium heat. Cook the shallots for 5 minutes, stirring frequently, until they are tender and translucent.
Stir in the olives and cook another 2 - 3 minutes until heated through.
Add the Santa Margherita Chianti Classico Riserva, crushed tomatoes, pressed roasted garlic, salt and pepper. Stir to combine well. Bring to a low boil, stirring frequently.
Reduce to low and simmer for 20 minutes, stirring occasionally.
Prepare the bucatini pasta according to package directions for al dente. When done, using tongs, directly transfer the bucatini from the cooking water to the prepared chianti sauce.
Add the remaining olive oil and ¼ cup of pasta water. Toss the pasta into the chianti sauce using the tongs until heated through.
Fold in the parmesan cheese and basil, tossing to combine.
Serve hot with additional parmesan and basil if desired.
Time can be reduced by using store-bought roasted garlic, or by preparing it ahead of time in bulk. (You can store the extra in small jars of olive oil at room temperature.)This recipe is best served with al dente pasta. Adjust the amount of pasta water needed based on your preference. It helps the starches in the pasta form a thickened sauce that clings to the bucatini.Nutritional value does not include the addition of extra cheese or basil.