Bucatini alla calabrese

Bucatini alla calabrese is a traditional pasta dish originating from Calabria. The dish is usually made with a combination of bucatini, tomatoes, onions, garlic, stockfish, olive oil, red pepper flakes, salt, and black pepper. The garlic and onions are chopped and sautéed in olive oil, ideally in an earthenware pan.

The stockfish is chopped and browned in the same pan, which should be shaken as the stockfish is browning. The stockfish is removed from the pan and replaced with peeled crushed tomatoes. The mixture is simmered with a pinch of red pepper flakes and seasonings.

The stockfish is returned to the pan near the end of cooking, and the dish is finished by adding cooked bucatini pasta to the sauce. Bucatini alla calabrese are served piping hot.