Garlicky Gochujang and Tomato Bucatini
Inspired by techniques from Serious Eats.
Bucatini in a sweet, garlicky passata sauce spiked with gochujang, topped with cool ricotta and torn basil.
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Method
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Equipment
- large frying pan or sauté pan (30 cm)
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 604 kcal |
| Protein | 18.8 g |
| Carbohydrate | 99 g |
| of which sugars | 13 g |
| of which free sugars | 3 g |
| Fat | 15.3 g |
| of which saturates | 3.7 g |
| Fibre | 6.5 g |
| Salt | 2.26 g |
Protein per 100 kcal
3.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Sauce
- 3 tbsp extra-virgin olive oil
- 10 garlic cloves, thinly sliced
- 3 tbsp gochujang (Korean chilli paste)
- 600 g tomato passata
Pasta
- 400 g dried bucatini
Pasta water
- 24 g fine salt for 3 litres of pasta water (0.8%) about 4 tsp; most of it goes down the drain
To serve
- 120 g whole-milk ricotta
- ¼ tsp ground black pepper
- 8 basil leaves, torn
- 1
Garlic oil. Put the oil and sliced garlic into the cold pan and set it over medium-low heat. Cook 5-7 min, stirring now and then, until the slices are soft and only just turning pale gold; starting cold stops the garlic burning before it has softened.
- 2
Bloom the gochujang. Stir in the chilli paste and cook for 1 min until it loosens and turns a shade darker, which deepens its fermented sweetness.
- 3
Simmer. Pour in the passata, bring to a gentle bubble and cook 8-10 min until slightly thickened. Turn the heat down if it spits. Set aside off the heat.
- 4
Cook the pasta. Bring 3 litres water to the boil with the salt and cook the bucatini until al dente. Scoop out a mug of the water, then drain.
- 5
Toss. Warm the sauce again, add the pasta and about 100 ml of the water and toss for 1 min until the sauce clings inside and out. Taste before adding any more salt, as gochujang is already salty.
- 6
Serve. Divide between bowls and top each with a spoonful of ricotta, black pepper and torn basil. The cool ricotta softens the chilli heat.
Storage
Cool and refrigerate in an airtight container within 2 hours for up to 2 days. Reheat in a pan with a splash of water until piping hot (74 °C).
