Frijenno Magnanno - Bucatini alla Napoletana

As I looked over the recipes from Frijenno Magnanno, my eye immediately went to “Bucatini alla napoletana,” and I knew right away that it would be the first recipe I’d try. Similar to spaghetti, this thick, hollow noodle ranks high among my favorite pastas. I also had a can of whole tomatoes sitting on my counter, waiting patiently to be used, so I knew this dish would be the perfect way to ease in to this cooking adventure.

Bucatini is traditionally used in Lazio, making up many a Roman pasta dish like the infamous Bucatini all’amatriciana. It’s likely that this napoletano recipe is a derivation of the famous dish, minus the addition of guanciale, or pancetta. If you are unable to find bucatini at your local grocery store, it might be found under the label “perciatelli.” Translating the original recipe was easier than I was anticipating because there wasn’t any dialect to deal with although I’m not completely reassured. I’ve snuck a few peeks at upcoming recipes and I feel more than a little intimidated! But today, all I had to do was boil water for pasta and put together a simple sauce. Simple it was, but also so tasty. The sautéed garlic adds depth of flavor and peperoncino adds a faint and enjoyable heat. But by mixing a large handful of the fresh parsley into the sauce at the last-minute, the dish was transformed into a refreshing meal that had a crisp finish and had the unmistakable taste of spring. This dish is a classic example of Italian cooking minimal ingredients yielding amazing flavor. You won’t find this recipe in any mainstream Italian cookbooks or restaurants; it’s not well-known outside of the Naples area at all. It’s a treasure that has been passed down from generation to generation and survived not because of its commercial success, but because of its traditional comfort and good taste. I’ve translated a version into English for you to try at home. Don’t substitute dried for fresh parsley it simply will not be the same. Bring a pot of salted water to boil and add the bucatini. Cook until al dente and then set aside. In a separate pan, heat olive oil over medium heat and sauté several cloves of garlic until they reach a golden brown coloring. Add in a can of whole tomatoes with some red pepper flakes, salt and pepper and cook over high heat until excess liquid is reduced. Wash the fresh parsley and add it to the sauce once it has finished cooking. Combine the sauce with the bucatini, garnish with extra parsley and enjoy!  

Sources: http://www.babbonyc.com/rec-bucatini.html http://www.italianfoodforever.com/ http://www.foodsubs.com/PastaTubes.html http://myitaliangrandmother.blogspot.com/2009/02/perciatelli-all-amatriciana.html