Bucatini, Garofalo – 500g
£2.25
Availability: In stock
Garofalo Bucatini is no ordinary pasta. Looking much like spaghetti at first glance, these long strands hide a hollow centre that sets them apart — drawing in sauce with every forkful and delivering a richer, more satisfying bite.
Crafted using traditional bronze-drawing techniques in Gragnano, southern Italy, and carrying Protected Geographical Indication (PGI) status, this is pasta with genuine Italian heritage behind it. That combination of authentic craft and clever structure makes Bucatini the natural choice for bold, classic sauces — whether that’s a smoky amatriciana, a creamy carbonara, or the deceptively simple cacio e pepe. A pasta that brings real character to the plate, every time.
Bucatini Garofalo with Swordfish & Cherry Tomatoes
A vibrant southern Italian classic — sweet cherry tomatoes, meaty swordfish, olives and capers tossed through hollow Bucatini for a dish that tastes like a Sicilian summer.
Serving: 4
Ingredients:
- 500 grams Garofalo Bucatini
- 400 grams swordfish steak, cut into 2cm cubes
- 300 grams cherry tomatoes, halved
- 3 garlic cloves, thinly sliced
- 80 grams pitted black olives, roughly chopped
- 2 tablespoons capers in brine, drained
- 100 milliliters dry white wine
- 4 tablespoons extra virgin olive oil
- 3 tablespoons fresh flat-leaf parsley, chopped
- 0.5 teaspoons dried chilli flakes
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 lemon, zested and juiced
Steps:
- Boil the pasta water: Bring a large pot of generously salted water to a rolling boil.
- Sear the swordfish: Heat 4 tablespoons extra virgin olive oil in a wide pan over high heat. Add the 400 grams swordfish steak, cut into 2cm cubes and sear for 2–3 minutes 03:00 until golden on the outside but still slightly underdone in the centre. Remove and set aside.
- Build the sauce: In the same pan over medium heat, add the 3 garlic cloves, thinly sliced and 0.5 teaspoons dried chilli flakes. Cook for 6 minutes 06:00 until fragrant, then add the 300 grams cherry tomatoes, halved. Cook for 5 minutes until the tomatoes begin to collapse.
- Deglaze & simmer: Pour in the 100 milliliters dry white wine and let it bubble for 7 minutes 07:00. Stir in the 80 grams pitted black olives, roughly chopped and 2 tablespoons capers in brine, drained, then simmer on low for a further 5 minutes to let the flavours meld.
- Cook the Bucatini: Add 500 grams Garofalo Bucatini to the boiling water and cook for 1 minute less than the packet instructions, so it’s just shy of al dente. Reserve a mugful of pasta water before draining.
- Bring it all together: Add the drained Bucatini to the sauce along with a splash of pasta water. Toss well over medium heat for 1–2 minutes 02:00. Return the swordfish to the pan, add the 1 lemon, zested and juiced zest and juice, and toss gently to combine. Season with 1 teaspoons salt and 0.5 teaspoons black pepper.
- Divide between warmed bowls and finish generously with 3 tablespoons fresh flat-leaf parsley, chopped. No cheese — this is a seafood dish, very much in the southern Italian tradition.
Buon Appetito!
| Weight | 0.5 kg |
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