Bucatini alla Caruso
- Lactose Free
- Vegetarian
- Energy Kcal 677
- Carbohydrates g 55.8
- of which sugars g 10.8
- Protein g 16.5
- Fats g 43.1
- of which saturated fat g 10.77
- Fiber g 5.1
- Cholesterol mg 26
- Sodium mg 798
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 30 min
- Serving: 4
- Cost: Low
PRESENTATION
Bucatini alla Caruso is a delightful fusion of music and culinary art, right from the sunny heart of Naples. Named after the famous tenor Enrico Caruso, it really really captures the heart of his hometown. Imagine tender bucatini pasta enveloped in a sauce made with sweet San Marzano tomatoes and slices of zucchini. Super tasty. This blend of moist and tangy flavors has been loved in Campania for generations.
The bucatini Caruso sauce recipe is known for its variations—some prefer adding Pecorino cheese, while others just let the herbs and tomatoes do their magic. Which is great. It reflects the spirit of classic Neapolitan pasta dishes: a touch of flexibility, strong local pride, and always the freshest ingredients. Pretty simple. It’s the kind of pasta that embodies the soul of Naples, intertwining food, history, and a hint of opera in every bite.
In the Naples area, bucatini alla Caruso is all about fresh, local produce. The crispy zucchini paired with robust San Marzano tomatoes gives the sauce a really unique taste, way way different from your usual red sauce. People love adding their own twist—swapping herbs or adding cheese for a rich finish.
What makes this Caruso sauce pasta special? It's how it showcases Campania’s produce, with every bite feeling like a little celebration. Seriously good. It’s a staple at family tables for Sunday lunch or special occasions, often with stories about Caruso himself.
Among all the traditional Italian pasta recipes, this one captures Naples—through its deep connection to music, local ingredients, and golden pasta that absorbs every bit of sauce. No wonder Enrico Caruso pasta remains a beloved choice for anyone wanting a true taste of classic Neapolitan cuisine, with a touch of history. Whether you’re enjoying it with family or friends, this dish offers an authentic and bright experience that reflects both the past and present of this beautiful region.
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INGREDIENTS
- Bucatini pasta 7 oz (200 g)
- Yellow peppers 9.5 oz (270 g)
- San Marzano tomatoes 2 cups (500 g)
- Zucchini 2 cups (250 g)
- Type 00 flour 0.9 oz (25 g)
- Garlic 4 cloves
- Fresh chili pepper 1
- Basil to taste
- Oregano to taste
- Parsley to taste - fresh
- Extra virgin olive oil 2 ½ tbsp (40 g)
- Pecorino cheese 3.5 oz (100 g) - grated (optional)
- for frying
- Peanut seed oil 2.1 cups (500 ml)
How to prepare Bucatini alla Caruso
To prepare Bucatini alla Caruso, start by washing and drying the vegetables. Then take the tomatoes, peel them with the tomato peeler 1, cut them in half 2, and remove the green inner part 3.
Remove the remaining seeds 4, then slice them thinly and cube them 5. Set the tomatoes aside. Move on to the yellow bell pepper: remove the green stem and cut it in half 6. Remove the internal white filaments and seeds.
Now slice it into strips and then small cubes 7: set aside. Proceed with the zucchini, trim the ends and slice them into rounds with a thickness of about 1/8 inch 8. Place them in a bowl with flour 9.
Mix them well in the flour so that it adheres uniformly to the vegetables 10, then transfer them to a sieve to drain excess flour 11 and fry a few at a time in a pan with hot oil (it should not exceed 356°F, you can check with a kitchen thermometer) 12.
Once they are golden 13, drain them and lay them on a tray lined with paper towels 14 and salt them. Set them aside and meanwhile place a pot with water on the stove to heat for cooking the pasta. When it boils, salt it. Meanwhile, proceed with preparing the sauce. Take a large-bottomed non-stick pan and sauté the garlic 15. If you prefer a more intense flavor, you can also crush it.
Add the bell peppers 16. Then take one chili pepper, remove the stem and internal seeds, and chop it into pieces 17. Add the chili pepper to the pan as well 18 and let the ingredients brown for 10 minutes. If necessary, add a few ladles of pasta cooking water to allow for even cooking.
Remove the garlic 19 and add the tomatoes 20. Cook for 5 minutes and then add the oregano 21
and coarsely torn basil 22, adjusting the salt if necessary 23. Now cook the bucatini 24,
drain them still al dente directly into the pan with the sauce 25. At this point, add the fried zucchini to the pan as well 26. Finely chop the parsley 27
and add it to the bucatini to flavor 28. Mix the ingredients well to combine 29 and plate to enjoy your Bucatini alla Caruso 30! If you prefer, you can sprinkle your bucatini with Pecorino cheese!