Found on menus globally, Bucatini is a favorite throughout Italy. Though perfect for saucy dishes such as carbonara and bolognese, one dish that is synonymous with this pasta is bucatini all’Amatriciana. Boasting deeply flavorful guanciale and rich tomatoes, this simple dish will have you eating like an Italian every chance you get.
Once known as the “Granary of Rome”, Sicily has been home to 100% organic, naturally nutritious ancient grains for thousands of years. At Bona Furtuna, we transform these heirloom grains into traditionally handcrafted pasta and pass it on to you with pride and pleasure. With every bite of our organic pasta, you’ll grow closer to generations of Italian history, pasta-making culture, and thoughtful stewardship over the Italian land.
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 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.
