Bucatini is a long, hollow pasta, like very thick spaghetti with a hole running through it. Because it is so hearty, its sauce needs rich ingredients to stand up to it. The basil, sun-dried tomatoes, and black olive tapenade form a flavor-packed, thick sauce that begs to coat the thick, toothsome strands of bucatini. With only five ingredients in this entire recipe, you won't be surprised at how effortless and speedy it is. Cooking the pasta is the only thing that takes any time.

　　

Ingredients

Kosher salt

　　12 ounces bucatini

　　3/4 cup black olive tapenade

　　3 cups basil leaves (from about 1 large bunch)

　　1/2 cup roughly chopped fresh Italian parsley leaves

　　24 oil-packed sun-dried tomatoes, drained and torn into bite-size pieces (heaping 1/2 cup)

　　High-quality extra-virgin olive oil, for drizzling

　　Sea salt

　　Freshly ground black pepper

　　Parmigiano-Reggiano wedge, for shaving

　　

Step 1

Bring a large pot of water to a boil over high heat and add a generous amount of kosher salt. Stir in the bucatini, return the water to a boil, and cook the pasta, stirring occasionally to prevent the strands from sticking together, until it's al dente. (Since cooking times vary, for perfectly cooked pasta, refer to the package instructions for the recommended time and taste the pasta frequently while it cooks.)

　　

Step 2

Put the tapenade in a large skillet.

　　

Step 3

Drain the pasta and quickly add it, still dripping with water, to the skillet with the tapenade. Place the skillet over medium heat and cook the pasta, gently stirring to coat the pasta with the tapenade, until it's warmed through, about 1 minute.

　　

Step 4

Turn off the heat, add the basil, parsley, and sun-dried tomatoes and toss to combine.

　　

Step 5

Use tongs to lift the pasta out of the skillet and pile it onto four plates, dividing it evenly and twisting it into high mounds.

　　

Step 6

Finish each serving with a drizzle of olive oil, a pinch of sea salt, freshly ground black pepper, and Parmesan cheese shavings.

　　

Nutrition Per Serving

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　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　From A Twist of the Wrist by Nancy Silverton Copyright (c) 2007 by Nancy Silverton Published by Knopf.Nancy Silverton and her husband, Mark Peel, own and operate Campanile Restaurant and the La Brea Bakery in Los Angeles. She is the author of Nancy Silverton’s Pastries from the La Brea Bakery (nominated for Julia Child and James Beard Awards) and Desserts. She lives in Los Angeles.Carolynn Carreño is a James Beard Award–winning journalist and the coauthor of 100 Ways to Be Pasta, Once Upon a Tart, and A Twist of the Wrist. She lives in Los Angeles and New York.