Bucatini in the Maratea Fashion

Blanch Just blanch the tomatoes in boiling water, then drain them when the skin begins to soften without the flesh becoming excessively soft. Peel them, remove the seeds, and chop them. Transfer them directly to the serving dish, keeping the pieces firm enough to create a rustic, non-watery sauce.

Roughly chop the cloves of garlic Add them to the tomatoes on the serving dish. Drizzle generously with olive oil and season with salt and pepper. Stir gently to distribute the seasoning, then leave the finished dish next to the pot: the tomatoes should be well seasoned and fragrant with garlic.

Bring to a boil the water and boiled the bucatini following the cooking necessary to keep them very al denteCheck the consistency by tasting them: they should still be firm in the center, as they will finish settling with the heat of the steam. Drain them without cooking them further, so they don't lose their structure.

Transfer the bucatini Drain the pasta and place it on a serving dish with the tomatoes, garlic, and oil. Toss carefully to evenly coat the pasta and distribute the tomato pieces. The sauce should adhere to the bucatini without forming a thick sauce: the oil must glaze the pasta and the pulp must remain recognizable.

Place the serving dish on top of the pot in which the eggs were boiled. bucatini, left on the heat, ensuring it receives the heat of the steam without coming into contact with the water. Let it rest for fifteen minutes: the pasta will gradually warm and absorb some of the tomato juices.

After fifteen minutes, add a little more olive oil and mix just once, gently. Check that the bucatini They should be hot, seasoned, and still firm; the tomato sauce should be visible and the garlic well distributed. Serve immediately, before the pasta loses its firmness.