Italian Pasta Recipes


Bucatini alla pizzaiola is a first course, typical of Bari cuisine, that will make your mouth water at first sight.

They are very simple to prepare but so good and tasty that everyone will ask for seconds.

If you have guests and don’t have too much time to dedicate to cooking, they will be the perfect first course, also because they can be prepared in advance and then reheated at mealtime.

They will taste even better because they will have had time to set and season.





  • 400 grams ( 14 oz) Bucatini Pasta
  • 80 grams (3 oz) of pitted black olives
  • capers in vinegar (a generous handful)
  • 250 grams (2 cups) of mozzarella cheese
  • 700 grams tomato puree (3 cups)
  • 400 grams tomato pulp (1½ cups + 3 tbsp)
  • 1 garlic clove
  • oregano to taste
  • 80 grams Pecorino Romano cheese grated  (2/3 cups)
  • breadcrumbs to taste
  • salt to taste
  • extra virgin olive oil to taste



Let’s start the preparation of Bucatini alla pizzaiola from the tomato sauce.

Brown a clove of garlic crushed with a garlic press (previously deprived of the soul, that is the central part more indigestible) with a little oil.

We add the pulp and the tomato puree, together with 2 abundant glasses of water.

Season the sauce with a pinch of salt and a little oregano.

Let it cook, covering it with a lid, for about 25-30 minutes over low heat.

In the meantime, rinse capers under water, squeeze them well and chop them.

Cut olives into small pieces.

Put on the fire a large pan with water and wait until it comes to a boil.

After about 25 minutes, add the capers, the olives and another generous handful of oregano to the tomato sauce.

Let’s mix everything well.

Continue cooking for another 10 minutes.

Break up the mozzarella and set aside.

As soon as the water boils, we can proceed with cooking the bucatini.

Season with a pinch of coarse salt and add a drop of oil (which will prevent them from sticking during cooking).

Cook the bucatini, turning them from time to time.

Using tongs, drain the bucatini very al dente (about 4 minutes before the cooking time indicated on the package) directly into a large bowl.

Season the bucatini with a few ladles of the sauce and mix well.

Spread a little of the sauce on the bottom of the baking dish.

Transfer half of the bucatini to the pan and level them with the back of a spoon.

We also add: a generous handful of pecorino cheese, chopped mozzarella (keep a handful aside to sprinkle over the surface).

Cover the first layer of bucatini with another ladleful of sauce.

Add the remaining bucatini and cover with more ladles of sauce.

Level everything with the back of a spoon.

Finish by sprinkling the remaining mozzarella over the entire surface, with more grated cheese and a sprinkling of breadcrumbs.

Cook the bucatini alla pizzaiola in a ventilated oven preheated to 180°C for about 20-25 minutes (or at 200°C (390 F) in a static oven).

If necessary, add a few more minutes of cooking in grill mode.

They will be ready when they have formed a delicious crust.

Once ready, take them out of the oven and let them stabilize and warm up about 10 minutes before serving.

The baked bucatini alla pizzaiola au gratin are ready to be enjoyed.

Tasty, stringy and succulent…they will whet your appetite just by their captivating aroma!

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