Bucatini, a thick and hollow pasta, is perfect for embracing the creamy ricotta sauce, enriched with a lively touch of lemon and the savory taste of capers. It is a simple yet elegant dish, ideal for a summer dinner or a festive lunch.
The preparation is quick, resulting in a dish rich in flavor and freshness.
Ingredients
- 350 g of bucatini;
- 250 g of fresh ricotta;
- 1 lemon (zest grated and juice);
- 2 tablespoons of salted capers, rinsed and chopped;
- 2 cloves of garlic, minced;
- 3 tablespoons of extra virgin olive oil;
- Salt and black pepper, to taste;
- Grated Parmigiano Reggiano, for serving;
- Fresh parsley, chopped, for garnish;
Method:
- Bring a large pot of salted water to a boil and cook the bucatini according to package instructions until al dente. Drain, reserving a cup of cooking water;
- While the pasta is cooking, heat the oil in a large pan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not burnt. Add the capers and lemon zest, cooking for another minute;
- Lower the heat and add the ricotta to the pan. Stir well to combine and heat without boiling. Adjust with salt and pepper and add the lemon juice, stirring until a creamy sauce is obtained. If necessary, add some pasta cooking water to make the sauce smoother;
- Add the cooked bucatini to the pan with the ricotta sauce. Stir well over low heat for a few minutes so the pasta absorbs the flavor of the sauce;
- Serve the bucatini hot, with a sprinkle of grated Parmigiano and, if desired, garnished with chopped fresh parsley.
This dish stands out for its simplicity and the refined combination of flavors. Perfect for those who love dishes that marry the freshness of lemon with the intense taste of capers.