Bucatini look like thick spaghetti with a hole in the center – the pasta is chewy, robust and demands an equally hearty sauce.
For this dish, I paired the bucatini with a simple-but-earthy chickpea sauce – a sauce that certainly stands up to the burly pasta! But I also wanted the dish to be creamy, so I purée some of the chickpeas until silky-smooth. When tossed with the bucatini, the chickpea purée coats each pasta strand and gives it a luxurious texture. Of course, the pan-fried rosemary and the garlic add a marvelous flavor-punch to the dish too!
This pasta recipe is far from conventional – but if you’re a fan of chickpeas, you’ll be enchanted.
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.