Written by the_chelf@yahoo.gr

Pasta is always a good idea. Bucatini, even better.

Consistently good, consistently affordable.

I like making my own rustic homemade fresh vegan pasta from scratch, from an old recipe I found on Vegan Sandra’s Recipe Archive, but when there’s no time, bucatini will save the day.

Wonderfully thick and substantial, there’s something about the architectural structure of bucatini that makes it better than other types of pasta. With those long, beautiful sauce pockets running through the entire piece of pasta, seductive curves and heavenly elasticity, there’s nothing like a bowl of simple bucatini with garlic and olive oil.
Carbs are good. They release serotonin in the brain, which makes you feel good.

In moderation, they are good for you.

So, I made bucatini.


500g bucatini

1 cup cherry tomatoes

3-4 cloves of garlic

a handful of capers

¼ cup extra virgin olive oil

½ teaspoon salt

¼ teaspoon fresh black pepper

How to

Bring a pot of salted water to a boil. Cook the pasta for 7-8 minutes, make sure you won’t overcook them.

Drain and set aside for a moment.

Heat the oil in a deep pan. Toss in the garlic, whole, peel on the cherry tomatoes and capers.

Let them get nice and golden for a couple of minutes.

Salt and pepper, generously. Tomatoes love salt and salt loves them too.

Toss in the bucatini. Mix.

Transfer into a big bowl.  Tuck in. Enjoy life.

Check out my other recipes here. They are all vegan and truly unpretentious.

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Or text me on Facebook about the recipes you’d like to see me recreate here: Chelf Chelfdom

Until the next one,

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