Bucatini With Garlic, Oil And Peperoncino; Rigatoni With Tuna - KitchenAid 5KPEXTA Instructions And Recipes Manual

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Bucatini with Garlic, Oil and Peperoncino

For 4 portions:
5 to 6 tablespoons
olive oil
5 cloves of garlic,
2 ground dried
(red dried hot
Chilli pepper)
Hot Chilli Powder
spice (to the taste)
a handful of grated
pecorino (hard Italian
cheese made from
sheep's milk)
500 g bucatini
For 4 portions:
1 large tin (+/- 100 g)
of tuna in olive oil
1 bunch of fresh spring
1 pack of cherry
700 g passata (sieved
pureed tomatoes –
buy ready made)
1 large sprig of finely
chopped parsley
finely chopped chives
2 to 3 tablespoons
olive oil
500 g rigatoni
Heat some oil in a non-stick pan.
Finely chop the cloves of garlic and add to the oil.
Heat the garlic thoroughly. It is important that you can
actually smell the garlic cooking, but it is also important
not to let it burn.
Add the dried peperoncini or hot chilli powder (the
amount used determines how hot this dish is).
Leave everything to fry gently and in the meantime bring
some water to a boil.
Boil the bucatini until al dente and drain immediately.
Mix the bucatini with the garlic and the dried peperoncini
or Hot chilli powder mixture.
Serve immediately and sprinkle with a handful of
grated pecorino.
TIP: Give the hot pasta dish a crunchier texture by
adding fried breadcrumbs. It is best to use white bread
that is several days old. you can make the breadcrumbs
crunchy by frying them in the hot oil after you have
added the garlic.

Rigatoni with Tuna

Heat some olive oil in a saucepan. Finely chop the spring
onions. cut the tomatoes in half and add them to the hot
oil together with the spring onions. Leave to simmer gently.
then add the passata and allow to thicken. Season with
salt and pepper.
Leave the sauce to cook through for around 15 minutes
on a gentle heat so that the tomatoes soften.
drain and reserve the oil from the tuna. Add the fish
to the tomato sauce. Add some of the reserved oil to
strengthen the tuna flavour to taste.
In the meantime, boil the rigatoni until al dente. drain
the pasta.
Mix the pasta with the tuna sauce.
decorate the plate with the finely chopped parsley
and chives.
TIP: Make sure you use tuna in olive oil and not in brine
or spring water.

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