My mummy’s baked bucatini
I don’t know any dish that is so simple and so exceptionally tasty like this. Bucatini is a type of pasta similar to spaghetti, but thicker and pierced, like a kind of small long tubes. The secret of this preparation is in the perfect cooking of pasta, freshness of ingredients and a little bread crumble to make it nicely crunchy.
So, quick and easy. Ratio of pasta and tomatoes is 100 gr. tomatoes for 100 gr. pasta, for four people I used 1 kilo bucatini and 1 kilo tomatoes. Choose small red tomatoes, chop them and toss them for a few minutes in a pan with two spoonful of e.v.o. oil and two garlic cloves. Mix two spoonfuls of parmigiano reggiano and two spoonfuls of bread crumble, have prepared a bunch of fresh basil and a couple pinches oregano.
Cook pasta for about four minutes, very al dente, drain it and combine it with the cooked tomatoes in a baking-pan, mix. Sprinkle with the parmigiano and bread crumble, and oregano. Mix gently and put it in the oven at 400° Farenheit, for about 15 minutes. Decorate with the fresh basil and serve.