Salty, sweet, aromatic, and fresh, pasta con le sarde offers a peek into Sicily's rich cultural heritage. While sardines and anchovies tell the story of the islands maritime significance, bucatini, wild fennel and toasted breadcrumbs not to its agrarian roots, and pine nuts and raisins speak to its trade history with North Africa.
Due to its hollowed core, bucatini cooks to a perfect al dente and is plumper than the average spaghetti noodle, making it the perfect noddle to cling to sauces and deliver exquisite texture and flavor with every bite. Charring the eggplant like you do to make a classic babaganoush lends a woodsy and umami depth to the meaty nightshade. Charred broccolini offers a bitter vegetal crunch, while the addition of our unique Pinzimonio Herb Blend adds a fresh and fiery kick to this warming vegetarian dish.
Not all pestos are green. Pesto comes from the Italian word Pestare, meaning to grind. In Sicily, the most famous pesto is pesto allá trapanese, from the Mediterranean town of Trapani, Sicily. Adding tomatoes and swapping pine nuts for almonds, Sicilians took the pesto alla genovese and made a dish that's uniquely their own.
United StatesHaving returned from a vacation to Italy, I was determined to make the classic and simple, yet also challenging, Cacio e pepe. Nailed it with this pasta!
You're making us hungry, Andrew! Sounds absolutely divine. Did you know we also sell a Cacio e Pepe seasoning blend? It might be right up your alley. Many thanks for the appetizing review.
United StatesBucatini has been my favorite pasta, and this pasta does not disappoint. It has a wonderful texture and flavor and it's superb. Thank you Bona Furtuna!
Thank you for the kind words, mangiamo!
United StatesI've been using another brand of bucatini, from Napoli but from now on I'll be using Bona Fortuna's. I used it in pasta chi sarde and my family & guests loved it.
