Barilla for Professionals

BARILLA AL BRONZO® BUCATINI WITH MULTICOLOR TOMATOES, FRESH OREGANO, AND CRISPY BREAD CRUMBS

Servings
4

INGREDIENTS

  • 4 lb Barilla Al Bronzo® Bucatini
  • 1 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 cup fresh oregano, chopped
  • 1 1/3 cup panko bread crumbs
  • Salt and pepper
  • 4 lb multicolored cherry tomatoes, halved

PREPARATION

  1. 1.Cook the Barilla Al Bronzo® Bucatini for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. tentatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
  2. 2.Mix together the bread crumbs, 10 tablespoons olive oil, and season with salt and pepper. Spread them on a sheet pan and bake at 400 degrees until crisp and lightly golden. Set aside to cool.
  3. 3.Reheat about 1 2/3 cup pasta in simmering water.
  4. 4.Heat 1 teaspoon oil in a saute pan and add a pinch of garlic. Add about 2 1/2 ounces tomatoes and season with salt and pepper. Cook until wilted.
  5. 5.Drain and add the pasta and 1 teaspoon oregano. Toss and plate. Top with 2 teaspoons crispy bread crumbs.

CHEF'S NOTE

Simple and summery, this pasta looks best with a variety of colors of heirloom and cherry tomatoes. The flavor depends on the best-quality ingredients and freshest herbs.

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