Bucatini is the name of the shaped pasta that we use prolifically in the Caribbean to make Macaroni Pie (Mac and Cheese). It is that long thick pasta with a hole running through the centre. Considered a pantry item by many of us, it makes for a quick, filling and satisfying meal.
Corned Beef is another pantry item such as canned sardines, tuna and mackerel. A can of corned beef can be eaten with rice, bread, biscuits, ground provisions and pasta! Therefore, combining bucatini with corned beef is a no-brainer. Meaty and savoury, the corned beef clings to the long slithering hot noodles making each noodle a joy to slurp like a kid.
In this recipe I dressed the pasta with the corned beef like a sauce with the pasta but you can cook the pasta and serve it with the corned
beef sauce on top of the pasta and let everyone mix it in him or herself.
1 pound dried bucatini pasta (macaroni)
4 tablespoons vegetable or olive oil
½ cup finely minced onions
1 tablespoon finely minced garlic
1 can corned beef
1 handful torn basil leaves
Freshly ground black pepper
1. Cook the pasta in a large pot of salted water according to package instructions.
2. Heat oil in a large pan until hot.
3. Add onions and cook until softened and gently browned.
4. Add garlic to onions and cook until fragrant, then add corned beef, reduce heat to low and cook the corned beef is melted.
5. Drain the cooked pasta well (reserving some of the cooking liquid), add the pasta to the pan with the corned beef along with basil and black pepper and toss to mix and coat the noodles. Add a little of the pasta water if necessary to make the sauce to your desired consistency.
6. Serve immediately.
● If you have tomato sauce and want to add it to the corned beef, do so after the corned beef has melted and let it simmer for a few minutes. You will need to taste the sauce for seasoning (salt).
● The dish can be served with a shower of grated Parmesan cheese.