Bucatini Ragu with Salsa Verde

  • 15 mins

  • Feeds 1


    3 Blocks

Pasta you can use like a straw? YES PLEASE. Hearty Ragu, Salsa Verde...what more could you want?
  •  3 Hearty Ragu Blocks
  • 100g Bucatini (or Spaghetti, Tagliatelle, Linguine)
  • Handful Parsley
  • 25g Capers
  • ½ Tsp Dijon Mustard
  • Tbsp Vinegar (We used Balsamic)
  • 2 Tbsp Olive Oil 
  • Salt & Pepper
  1. Heat your Hearty Ragu Blocks up in a pan over a medium heat.
  2. Cook your pasta in salted boiling water for around 8 minutes, or until just cooked al dente.
  3. Meanwhile, roughly chop the capers and parsley. Set a pinch of parsley aside and combine the rest with the capers, mustard, vinegar and olive oil. Taste for seasoning.
  4. Once the pasta is cooked, transfer it into the ragu pan along with a ladle of pasta water.
  5. Toss together until silky and combined, adding pasta water to reach the desired consistency.
  6. Serve in a bowl and top with the salsa verde, black pepper and the remaining parsley.