Claudette Wilkins Bucatini A La Mexicana
- Prep time 20Min
- Cook time 20Min
- Technique Pan Fry / Saute, Sear
- Meat Beef
- Cut Ground
- Serves 6
Spicy and tangy al dente pasta with a sauce made of blistered heirloom cherry tomatoes, garlic, serrano, parmesan and olive oil with a squeeze of lemon and cilantro.
Ingredients
- 1 box of bucatini pasta
- 1 lb Aussie Ground Beef
- ½ cup kosher salt
- ¼ cup of sliced serrano, on the biased
- ¼ cup garlic clove, thinly sliced
- ½ cup heirloom cherry tomatoes, sliced in half
- 2 spring onions, sliced thinly in rounds
- 1 lemon, juiced
- ½ cup cilantro, minced
- ¼ cup parmesan, shaved
- 2 tbsp kosher salt
- 1 tbsp black pepper
Method
-
Heat a large pot of water and season with ½ cup of salt. Once it reaches a boil, add pasta and cook until al dente, approximately 8–10 minutes. Drain and set aside.
-
Sear off beef and season with 1 tablespoon kosher salt and 1 tablespoon black pepper.
-
Once browned, set meat aside and reserve the drippings in the pan. In reserved meat drippings, add garlic, serrano, and spring onion, and sauté until browned.
-
Add heirloom cherry tomatoes to the pan and quickly blister with the rest of the ingredients and 1 tablespoon salt.
-
Combine meat and vegetables and toss with pasta, squeeze lemon, and add cilantro.
-
Toss everything together to thoroughly combine and place on a platter. Shave parmesan on top and garnish with cilantro and spring onion.
