Happy World Pasta Day: Bucatini piccoli topped with kingfish tartare (Recipe)

shutterstock_637445611.jpg Ingredients

  • 250-300g bucatini piccoli, homemade or store bought, cooked 
  • 1 garlic clove, thinly sliced
  • 1 red chilli, thinly sliced
  • ½ tsp. anchovy paste
  • 1 tbsp. parsley, finely chopped
  • Stock or reserved pasta water
  • 150g kingfish, sashimi grade, cut into small cubes
  • ½ tsp. lemon zest 
  • Sea salt and pepper
  • Extra virgin olive oil (EVOO)
  • Dehydrated tomato or paprika, ground 


shutterstock_1511348153.jpgHeat EVVO in a fry pan over medium heat, add garlic and chilli, fry off for 1-2 minutes before adding anchovy paste and a little bit of stock or reserved water the pasta was cooked in, the starch will help to thicken the sauce. 

Bring to a gentle simmer until slightly thickened, adding extra stock/water if needed.

Add cooked pasta to the pan and toss through the sauce before seasoning to taste and add parsley before taking off the heat.

In a separate bowl, mix the kingfish with 1-2 tsp. EVOO, ½ tsp. lemon zest and season with salt and pepper.

Serve the pasta with the kingfish on top or gently tossed through, season to taste and finish with a sprinkle of dehydrated tomato or paprika.

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