Bucatini is one of our top favorite pastas! It’s a long thin noodle just like spaghetti, but with a hollow center. With an array of fresh herbs, spices, and vegetable ingredients added to the pasta, plus a little Pastorelli Pizza Sauce and Olive Oil, you will create a yummy dish for up to four people! Try this recipe out – it’s super delicious!

Recipe yields 4 servings

Ingredients: 

• ¼ Cup Pastorelli Pizza Sauce
• 2 Tbsp Pastorelli Olive Oil
• 6 oz Cremini Mushrooms – quartered
• 1 Tbsp chopped Garlic
• 6 oz Diced Tomatoes canned or fresh (either “175” or “fire Roasted” would be tasty)
• Salt and pepper to taste
• 1 lb Bucatini Pasta (cooked ahead.  al dente) with 1 tablespoon saved pasta water
• 2 Pre-Roasted Eggplant (see instructions below*)
• 6 oz Baby Spinach
• ¼ Cup Shred Parmesan + 2 Tbsp for garnish
• 4 Tbsp Chopped Basil

Directions: 

In a large skillet, heat oil over low heat. Sautee Mushrooms till crisp. Add Garlic and toast till golden. Add tomatoes and pizza sauce. Salt and pepper to taste. Cook till sauce thickens a little (about 10 minutes). Stir in saved pasta water. Cook for 2 minutes. Add Pasta. Add Pre-roasted diced Eggplant and Spinach. Cook lightly then add ¼ cup Parmesan and 3 tablespoon fresh basil.

Serve immediately.

Garnish with remainder of fresh basil and parmesan.

{*For Pre-Roasted Eggplant}

Preheat oven 400°, dice medium size.  Toss with Tablespoon Olive oil, salt and pepper. Spread out on baking sheet tray (lined). Roast ’til tender and golden. Approx. 7-10 min. Let cool and set aside to put in pasta.