Sun dried tomato pasta does not need cream to feel complete. Here the oil from the tomatoes carries garlic and chile, then pasta water pulls everything into a concentrated sauce that coats the bucatini.
We finish with toasted mollica, the crisp breadcrumb texture that keeps the dish Sicilian in spirit and distinct from heavier versions. The point is balance: deep tomato, a little heat, and enough crunch to keep every forkful awake.
Set servings and units first. You can change them anytime.
Bring a large pot of water to a boil and salt it until it tastes seasoned.
Slice the Gusta sun-dried tomatoes into thin strips. Keep 3 tablespoons of the tomato oil for the sauce.
Toast the breadcrumbs in a small dry skillet over medium heat for 3 to 4 minutes, stirring often, until crisp and lightly browned. Transfer to a bowl.
Warm the tomato oil in a wide skillet over medium-low heat. Add the garlic and chile flakes and cook for 1 to 2 minutes, just until the garlic scents the oil.
Add the sliced tomatoes and 1/2 cup pasta water. Simmer for 3 minutes so the tomatoes soften and the oil starts to emulsify.
Cook the Gusta bucatini for 4 minutes. Reserve 1 cup pasta water, then transfer the pasta directly into the skillet.
Toss hard for 1 to 2 minutes, adding pasta water a splash at a time, until the sauce clings to the bucatini instead of sitting in the pan.
Remove the garlic. Fold in half the breadcrumbs and the parsley. Taste for salt, plate immediately, and finish with the remaining breadcrumbs.
You made Bucatini con Pomodori Secchi e Mollica. Time to eat.
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If the sauce looks oily, it needs more pasta water and movement. Add water by the spoonful and keep tossing until the oil turns glossy around the pasta.
Each Gusta product is hand-selected and imported direct from Italy. Add what you need, or grab the whole set in one click.
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Six Italian regions. Nothing reformulated. Imported direct.
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