Bucatini with Cherry Tomatoes & Capers

When an Italian offers to make you a beautiful plate of food you say yes, sit down and tie your napkin around your neck. I had at the great pleasure to photograph and observe the visually talented Nicola (whose artistic resume far surpasses my own) making this incredible yet simple Italian comfort food. The whole process is similar to appreciating art- the colors, the movement, the quality of ingredients… I learned a lot by watching him, enjoyed listening to his accent and a couple “how do you say?…” and hopefully captured his classic dish amidst the essence of lovely afternoon in the kitchen.

                                                           Buon appetito!!


Bucatini with cherry tomatoes & capers

Ingredients 4 People:

Bucatini 400gr/14ounces

20 Cherry Tomato

One hand full of Capers

3 cloves of Garlic


Red crushed pepper

Boil in a big pot enough water adding 3 pinch of coarse salt.

Meanwhile  prepare a pan with some  extra virgin olive oil  and garlic  and some capers (soffritto). 

Once the garlic is slightly brown add the cherry tomato that you previously sliced in half.

When the tomatoes are ready (10min) add more capers and turn off the stove.

When the water is boiling, add the bucatini and after 12/13 min drain the bucatini and add to the pan with the sauce. 

Sautee’ the bucatini, add some parsley and serve them with a glass of Nero D’avola. Buon appetito!!