Bucatini alla Rafilina
A very quick cherry tomato pasta dish, which tastes delicious and can be rustled up in the time it takes to cook your pasta.
Equipment
- 1 large saucepan
- colander
- Chef Knife
- large shallow wide pan
Ingredients
- 2 cloves garlic chopped
- 1 pinch chilli flakes
- 4 tbsps fresh parsley finely chopped
- 125 ml water
- 600 grams cherry tomatoes halved and drained of the excess liquid
- 400 grams Bucatini (use a good quality Italian brand)
Instructions
- Bring a large pan of salted water to the boil, and cooked the bucatini for one minute less than the packet instructions.
- Meanwhile, heat a drizzle of extra virgin olive oil in a pan and add the garlic and chilli and cook until the garlic has browned.
- Then add all the parsley with the cup of water (important to prevent the parsley from blackening) and cook for a few minutes.
- Then add the cherry tomatoes and salt to taste.
- Cook everything until the cherry tomatoes are cooked (but not soft).
- Then finally add the bucatini cooked al dente, along with a spoonful of the pasta water if the tomatoes are a little dry.