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Bucatini Del Buongustaio Recipe
|For the sauce|
|Garlic||2 Clove (10 gm)|
|Mushrooms||4 Ounce (100 Grams)|
|Olive oil||2 Tablespoon|
|Canned chopped plum tomatoes||15 Ounce (1 Can Or 425 Grams)|
|Ground black pepper||To Taste|
|Bucatini||12 Ounce (350 Grams)|
Serving size: Complete recipe
Calories 1810 Calories from Fat 337
% Daily Value*
Total Fat 37 g57.6%
Saturated Fat 4.5 g22.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1390.5 mg57.9%
Total Carbohydrates 328 g109.2%
Dietary Fiber 34.6 g138.3%
Sugars 40.7 g
Protein 57 g113.9%
Vitamin A 58.4% Vitamin C 173.4%
Calcium 20.6% Iron 48.4%
*Based on a 2000 Calorie diet
This could be substituted if desired.
Peel and dice the aubergine.
Peel and finely chop the onion and garlic.
Wipe and slice the mushrooms.
Heat the oil in a pan and cook the onion, garlic and aubergine for 5 minutes, then add the mushrooms, tomatoes, plus the liquid from the can.
Add the sage and a little seasoning.
Cover the pan and cook gently for 15 minutes.
Remove the sage.
Meanwhile cook the pasta in boiling salted water until 'al dente', strain and add to the sauce ingredients.
Heat for a short time, stirring gently to blend the sauce with the pasta.
Serve with bowls of grated Parmesan or other cheese.