Garlicky Gochujang and Tomato Bucatini
By Joe
Source: Serious Eats — Laila Ibrahim, Garlicky Gochujang Tomato Bucatini.
A garlicky gochujang tomato bucatini recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. For the Pasta: Bring a big pot of salted water to a boil. Heat pasta till al dente, following timing upon package's instructions. Reserve pasta water (1/2 cup), next tip off the liquid. In a big skillet, mix oil and garlic and cook over medium-low heat, mixing now and then, till garlic is soft, fragrant, plus just turning pale amber, 5 to 7 minutes while water comes to a boil. Add gochujang and cook, mixing often, till it loosens and darkens a little, around 1 minute. Mix in passata plus salt. Bring a simmer plus heat over medium-low heat till flavors meld and sauce a little thickens, 8 to 10 minutes; lower heat if you need to if sauce begins to bubble aggressively. Remove from heat till bucatini is ready. Return tomato-gochujang sauce in order to a gentle simmer over medium-low heat. Tip in emptied bucatini plus 1/2 cup set-aside pasta water. Mix till well-mixed and sauce clings to the bucatini, around 1 minute. Add salt till it tastes right till it tastes right, if needed. To Serve: Move pasta to serving bowls, top using a dollop of ricotta, black pepper, plus basil leaves.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low saturated fat: 0.9 g saturated fat per 100 g, 3% of energy (limits ≤ 1.5 g and ≤ 10%)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 218 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.8 g per serving
3.6 % of the 50 g daily maximum · 7.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 598 kcal |
| Protein | 17.6 g |
| Carbohydrate | 101.2 g |
| of which sugars | 12.8 g |
| of which free sugars | 1.8 g |
| Fat | 13.7 g |
| of which saturates | 2 g |
| Fibre | 6.6 g |
| Salt | 3.43 g |
Protein per 100 kcal
2.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
