Bucatini's long, hollow, toothsome noodles are so satisfying. They make a great spaghetti aglio, olio, e peperoncino (Italy's answer to chicken soup).
Another favorite is a one-skillet Bucatini tossed with olive oil, garlic, capers, and artichokes straight from the jar.
In a large, deep skillet, bring the following to a boil over medium-high heat-stirring occasionally for eight minutes until the sauce thickens:
- five cups water
- 1 pound bucatini
- 2 Tablespoons olive oil
- 1 sprig of lemon thyme
- 1 clove garlic
- 1/4 teaspoon red pepper flakes
- 2 teaspoons sea salt
Stir in the juice and zest of one small lemon, two eight-ounce jars of artichoke hearts (drained) and 3 tablespoons salt-packed capers (drained and rinsed).
Serve immediate with more red-pepper flakes, freshly grated parmesan and bread crumbs (if you are carb loading).