Drop your bucatini into a large pot of salted boiling water. Cook until al dente, 10 - 12 minutes.While the pasta is cooking prepare the ingredients for the zucchini pasta sauce.
Once the bucantini has cooked reserve a little of the pasta water and then drain the bucatini.Once bucatini is drained return to the pot with the other ingredients.
Add a couple of tablespoons of pasta water while mixing all the ingredients together except salt and pepper.Once combined taste, and then season with salt and pepper.
If you would like the dish to be more "saucy" add a little more pasta water.This is not an overly saucy recipe so be careful to not add too much pasta water or you will dilute the flavour and make the sauce watery.Serve immediately.
DOUBLING THE RECIPEThe ingredient amounts I have listed for bucatini and zucchini pasta sauce is for two people as a main. This recipe can easily be doubled for a family of four. You could stretch it to feed three if you serve it with some fresh crusty bread and a tomato, mozzarella, and basil salad.GENERAL COOK’S NOTESAll oven temperatures are fan forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY