Bucatini pomodoro with olives, pine nuts, and ricotta salata

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Bucatini pomodoro with olives, pine nuts, and ricotta salata

Bucatini pomodoro with olives, pine nuts, and ricotta salata

Soy-Free, Vegetarian, No Added Sugar, <600 Calories

2 Servings, 570 Calories/Serving

25–40 Minutes

There are over 350 types of pasta in the world and each shape has their own delicious purpose. Bucatini, for example, is a thick hollow spaghetti noodle that gets coated inside and out with our saucy marinara.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces bucatini
  • 1 ounce pitted Castelvetrano olives
  • 6 ounces organic grape or cherry tomatoes
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 organic lemon
  • 1 ounce ricotta salata
  • ¼ cup pine nuts
  • 1 cup marinara
  • 4 or 5 sprigs organic fresh basil
Ingredient IQ

Harvested in Sicily before they are fully ripe, pale green Castelvetrano olives have a sweet, buttery flavor and a crunchy pulp. They’re one of Italy’s most popular olive exports. 

 

Nutrition per serving

Calories 570, Total Fat 29g (37% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 510mg (22% DV), Total Carb. 65g (24% DV), Fiber 8g (29% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 15g
Contains: Milk, Tree Nuts (pine nut), Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the bucatini

Bring a medium sauce pot of generously salted water to a boil. Add the bucatini and cook until just tender, 10 to 12 minutes. Drain, reserving ¼ cup [½ cup] pasta cooking water.

While the bucatini is cooking, prepare the ingredients for the sauce. 

2

Prep the sauce ingredients

  • Cut the olives in half, checking for any pits. 
  • Cut the tomatoes in half. 
  • Strip the parsley leaves from the stems. 
  • Zest and juice the lemon. [Zest both lemons; juice 1 lemon. Save the remaining zested lemon for another use.]
  • Crumble the ricotta salata or use a peeler to shave it into thin strips.

3

Make the sauce

In a large frying pan over medium-low heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pine nuts and cook, stirring often, until fragrant and starting to brown, 3 to 5 minutes. Increase the heat to medium, add half the marinara and the reserved pasta cooking water. Season to taste with salt, pepper, and more marinara if desired. Cook, stirring occasionally, until thickened slightly, 2 to 3 minutes.

When the sauce is almost done, prepare the basil.

4

Prep the basil; finish the bucatini

  • Strip the basil leaves from the stems; tear the leaves into small pieces. 

To the pan with the sauce, add the bucatini, olives, tomatoes, parsley, basil, lemon zest, 1 tablespoon [2 TBL] lemon juice, and 1 to 2 tablespoons oil and toss to coat. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the bucatini and sauce to individual bowls, garnish with the ricotta salata, and serve.
Kids Can!
  • Time the bucatini.
  • Strip the parsley leaves.
  • Juice the lemon.
  • Strip and tear the basil leaves.
  • Garnish with the ricotta salata.