Bucatini Pasta — 16 oz | 453g
Shallot — 3 tbsp | 30g
Caper — 5 tbsp | 40g
Kalamata Olive — 1/3 cup | 60g
Anchovies — 3 anchovy filets | 18g
Lemon Zest — 1 lemon | 4g
Lemon Juice — 1 lemon | 40g
Garlic, Slivered — 2 medium cloves | 10g
Fresh Basil Leaves, Torn or Chiffonade — 1 bunch | 18g
Tomato Confit — 1 cup | 100g
Chili Flake — 1/2 tsp | 3g
Olive Oil — 1 tbsp | 15g
Tomato Confit: Slice cherry tomatoes in half and dehydrate for 2 hours at 235°F/112°C, store in the refrigerator.
Cook bucatini pasta in a salted & boiling pot of water, strain and set aside.
In a sauté pan over medium high heat, add olive oil, shallot, garlic and chili flake. Cook until shallots are softened and translucent, then add anchovies, lemon zest, capers, lemon juice, tomato confit and bucatini pasta.
Mix the cooked pasta together until just fully warmed through. Add the fresh basil last, and serve immediately.
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