Bon Appetit, November 2013, pg 52. Also epicurious:
http://www.epicurious.com/recipes/food/views/Bucatini-with-Butter-Roasted-Tomato-Sauce-51198650
The recipe calls for 12 oz bucatini, but we used 16 oz spaghetti. So we adjusted the recipe to make more. This turned out quite tasty. Garlic o rama though! We got some sausages that we cooked in the side to serve with the pasta.
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