Bucatini alla percorara2018-05-25
This “Shepherd’s Pasta” typifies the simple, rustic cuisine of Abruzzo. A medley of fresh summer vegetables and earthy dried porcini mushrooms form the base of the sauce, finished off with a blend of fresh sheep’s milk ricotta and romano cheese.
Bring a pot of water to boil.
Meanwhile in a skillet sautée onion with olive oil until translucent, about 3-4 minutes, add carrot and garlic, sautée one minute, stir in veggies and cook thoroughly over medium heat.
Stir in tomatoes, season with salt and pepper and sautée two more minutes.
Meanwhile in a bowl combine ricotta to romano cheese.
Cook pasta according to directions, drain and toss with veggies and basil.
Top with ricotta cheese before serving.
- 1 box Barilla bucatini
- 5 tbsp. extra virgin olive oil
- 1/2 small yellow onion, chopped
- 1 garlic clove
- 1 small carrot, chopped
- 1/2 oz. reconstituted Porcini mushrooms
- 1 red pepper, diced
- 1 zucchini, diced
- 1 eggplant, diced
- 3 ripe plum tomatoes, diced
- 10 basil leaves, torn
- 2 cups fresh sheep's milk ricotta cheese
- 1/2 cup romano cheese
- To taste salt and pepper