Monday, 25 August 2014

Farmers Market Bucatini

The month of August is the best time of year to prepare meals because Mother Nature has done all the work for us. I totally get inspired by what is at the market, especially the farmers market.

We recently went to the Hamptons for a few days and as we were leaving East Hampton to go back to the city, the street was lined with farmers markets and I stopped to pick up a few things.

What's nice thing about this quick sauce is that the time that it takes to boil the water and cook the pasta, it's ready!

Farmers Market Bucatini

2 tablespoons olive oil
1 red onion, chopped
2 cloves garlic, chopped
1 cob of corn, kernels removed
1 small zucchini, chopped
1 quart cherry tomatoes
A big handful basil
1 small hot pepper, optional
Salt and pepper, to taste
1/2lb. bucatini pasta
Grated pecorino
2 tablespoons olive oil
2 eggs, optional

Fill a large pot of water and bring to a boil. Salt the water and cook the bucatini pasta as directed on package or until al dente (which most of the time is less time than directed).
In the meantime, in a large skillet, heat the olive oil and sauté the onion and garlic until soft. Add the corn kernels, zucchini, tomatoes and hot pepper, if using. Salt and pepper the vegetables. Cook over medium/high heat for about 10 minutes or until the bucatini is cooked. Tear the basil and throw in the vegetables. Drain the pasta and mix with the corn mixture. At this point if you are serving the pasta with an egg, heat olive oil in a non stick pan until hot. Break the eggs, one at a time until the edges are crispy but the yolk is still a little runny. Serve on top of the pasta. Sprinkle with the pecorino. Yummy!


  1. Easy to find ingredients and make, will try this one. May try it with baby spinach, as I'm not a fan of basil and need to get my half plate of veggie in...thanks Marisa