Ok, I confess. I love garlic. Not in every dish of course, but if you add the right amount to the right dish, it just adds that extra bit of flavour, subtly, but distinctively.
Now this dish isn’t all that subtle. If you don’t like garlic, it’s not for you. It is called anti vampire bucatini for a reason… You’re probably concerned that garlic smell will linger on you, but here’s a little trick: use really nice and fresh garlic. It has a much milder flavour, and doesn’t make you ooze that garlic smell out of your pores 🙂
This recipe is so simple and so quick. All of the prep can be done while the pasta is cooking, and then all you need to do is toss it all together. I sometime love those quick but tasty dinners, especially after a long day, don’t you agree? Simple, fresh cooking, that’s where the magic lies.
So let’s get cookin’ shall we?
Bring a large pot of salted water to the boil. While that is going, slice your garlic, chop your chilli, coarsely grate your parmesan, and tear your prosciutto into bit size pieces. Once your water is boiling, add the bucatini and cook al dente. Drain when ready.
Heat your oil in a fry pan, briefly fry the garlic and the chilli, then deglaze with white wine. Take off the heat and quickly stir in the butter. Pour over the pasta and toss with a good handful of basil and the torn prosciutto.
And here is the best bit: serve your bucatini with fresh burrata! I just cut mine into quarters, and all that lovely creamy goodness oozed right into my pasta. If you used really hot chillies, the burrata will mellow down that heat, plus it adds that extra bit of freshness to the dish. Deeeelish!
Anti Vampire Bucatini
- 350 g bucatini pasta
- 7 cloves fresh garlic sliced
- 2-4 chillies chopped, spiciness to your liking
- 4 tbsp olive oil extra virgin
- 40 ml white wine
- 40 g butter unsalted
- 25 g parmesan shaved
- 1 bunch fresh basil
- 6 slices prosciutto torn into bite sized pieces
- 1 burrata
- salt and freshly ground pepper
- Bring a large pot of salted water to the boil. When boiling, add the bucatini and cook al dente. Drain when ready.
- While the pasta is cooking, finely slice the garlic and chop the chillies.
- Heat the olive oil in a fry pan and fry the garlic and chilli for a few seconds, until the garlic takes on just a little bit of colour.
- Deglaze the pan with the white wine and bring to the boil. As soon as it's bubbling, take off the heat and quickly stir in the butter. Season with salt and pepper to your liking.
- Pour over the drained pasta.
- Add the bunch of torn basil leaves (discard the stalks) to the pasta and toss to cover the bucatini with the sauce.
- Serve with the shaved parmesan, torn prosciutto and a quarter of a burrata.
- Bon appetit!