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Never Say Never to Dolce

A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.

Manuela’s Sweet Temptations

A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

The Complete Italian Cookbook: Essential Regional Cooking of Italy

A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

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Bucatini Pasta with Fresh Tomatoes, Olives, and Capers

Here is a scrumptious combination of sauteed fresh cherry tomatoes, tasty olives and caper Mouthwatering Mediterrane one-dish pasta!

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Is your fork ready to dig into these perfectly swirled and super tasty bucatini coated with spicy and garlicky cherry tomatoes, mingled with black olives and capers?!?
I bet you won’t be able to resist!

For this recipe, I’m using the NEW Barilla US Al Bronzo pasta. 

Have you tried it yet?
I simply love how this pasta has a tough and textured surface that perfectly holds the sauce, creating a truly satisfying bite every time!

Al Bronzo pasta is crafted with a custom blend of the highest quality, non-GMO semolina, and a newly developed “lavorazione grezza” bronze-cut method of forming the dough which gives the pasta its robust texture and extraordinary sauce grip. A must-try, I’m telling you!

Make sure to check out the new Barilla Al Bronzo pasta at your local Albertsons.
And here is the recipe for you. Buon appetito! 😘

Bucatini Pasta with Fresh Tomatoes, Olives, and Capers

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Here is a scrumptious combination of sauteed fresh cherry tomatoes, tasty olives and caper Mouthwatering Mediterrane one-dish pasta!

Servings:

4

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Prep Time

10 min

Cook Time

20 min

Resting Time

Total Time

30 min

Ingredients

  • 1 Box Barilla Al Bronzo Bucatini
  • 10 Oz Cherry Tomatoes, Sliced
  • 2 Garlic Cloves, Minced
  • 2 Tbsp Olive Oil
  • 1/4 Tsp Hot Red Pepper Flakes
  • 1/4 Cup Black Olives, Pitted and Sliced
  • 1 Tbsp Capers
  • 1/2 Tsp Dried Oregano
  • Salt and Pepper to Taste
  • 1/4 Cup Bread Crumbs
  • Fresh Parsley, Chopped to Serve

Instructions

  1. Bring a large pot of water to a boil, add salt, and cook the Barilla Al Bronzo Bucatini pasta as directed on the box.
  2. In a large skillet, add two tablespoons of olive oil, garlic, and red pepper flakes and cook for 1 minute while stirring.
  3. Add the tomatoes, olives, and capers, and season with salt, pepper, and oregano. Bring to a simmer and cook for about 10 minutes over medium-low heat.
  4. In a separate small skillet, add the remaining tablespoon of olive oil and breadcrumbs. Cook over medium heat, stirring, until the breadcrumbs are crisp.
  5. When the pasta is al dente, add in the large skillet and toss with the sauce. Add pasta water if needed.
  6. Serve with a sprinkle of breadcrumbs and parsley on top!

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