Italian Pasta Recipes Italian Vegetables Recipes

The Great BUCATINI ALLA CARUSO- Step by Step Recipe

A rich and tasty first course made with typical ingredients of the Campania region.

Bucatini alla Caruso” requires peppers, zucchini, San Marzano tomatoes, fresh basil and hot chili peppers.

To complete the dish, finally, are added fried zucchini cut into rounds, and chopped parsley.

The idea of putting together these fresh and colorful ingredients in a recipe came from the famous Neapolitan tenor Enrico Caruso, who besides being an extraordinary singer was also a lover of good food.

It is said that during one of his trips back to Naples, where he stayed to rest before resuming his tours abroad, Caruso suggested the recipe to the chefs of the two hotels where he usually stayed, the “Vittoria” in Sorrento and the “Vesuvio” in Naples.

The dish was so successful that Caruso often tried his hand at its preparation in order to satisfy his Italian-American friends who asked for it.

But the dishes inspired by the tenor do not end here.

Caruso was a lover of spaghetti and often delighted in cooking it.

“Every time he entered in a restaurant – this is how pianist Rubinstein tells it – all the people present would immediately suspend the meal in order to observe carefully and with curiosity how he would have eaten spaghetti: taking the fork with his right hand, with his left hand, even helping himself with the spoon especially for the sauce?”.

It is to this passion for spaghetti that is linked an oath made by the tenor and then passed to history. It is said that when Caruso went back to Naples, in 1901, to interpret Gaetano Donizetti’s L’elisir d’amore at the San Carlo Theatre, the audience listening to him was very disappointed by whistling and other signs of not liking him.

The disappointment was so great that Caruso promised himself never to perform in his city again and to return to Naples only to eat his beloved spaghetti.

The resolution was remembered going down in history as “The vermicelli oath”.

From here was born another exquisite dish in honor of the tenor, “I Vermicelli alla Caruso”, made with vermicelli, olive oil, garlic cloves, hot chili pepper and chopped parsley.

But that’s another recipe.

Let’s get back to our Bucatini alla Caruso and see how to prepare them.





  • ⅝ lb bucatini pasta
  • san marzano tomatoes to taste
  • 1 bell pepper
  • 2 cloves of garlic
  • 1 chili pepper
  • extra virgin olive oil
  • oregano
  • basil
  • parsley
  • 1 zucchini




Stir-fry the garlic cloves cut in quarters in oil.


When they start to turn golden, remove them and add the chopped tomatoes and the pepper cut in chunks.

Turn up the heat and add the oregano, crushed chili and a generous amount of basil to the sauce.

In the meanwhile, cut the zucchini into rounds, coat them with flour and deep-fry.

Cook the pasta al dente in salted boiling water, drain and dress with the tomato sauce, the deep-fried zucchini and a sprinkling of chopped parsley.



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