I messed this recipes up in about 50 different ways, and it stressed me right the heck out because not cooking well does that to me. But I followed through and finished it, and we ended up with a pretty good meal!
First of all, I hate mushrooms. They are gross, and weird and I am stubborn about that. The boyfriend feels the same way, and I thought if I made it with the mushrooms, neither of us would like it, so I threw out the mushrooms. Then, while mincing the shallot, all of that (and the garlic) fell on the floor. Luckily, we have tons of garlic, but the shallot had to be omitted from the recipe. Here’s what I needed to make Bucatini:
1/2lb Bucatini pasta
1 bunch collard greens
3 cloves garlic
1 bunch parsley
2 tbsp butter
2 tbsp tomato paste
1/2 tbsp white wine vinegar
2 tbsp grated pecorino cheese
Bring a large pot of water to a boil while you roughly chop your collard greens, pull apart your parsley, and chop your garlic (and shallot if you have your life under control). Pull out a large pan; put that on medium-high heat with 2 tbsp of olive oil. Once that is hot drop in your garlic (and shallot) and mix until fragrant. Add the tomato paste, and stir it every now and then until it is a darker red, and starts to thin out. Then add collard greens.
Once your pot of water is boiling, put in the pasta, making sure that it is all under water. Wilt your collard greens and add 3/4c of water. Once that is good and mixed, add your vinegar and parsley.
Drain the pasta but leave it in the pot and remove from heat. Put the sauce into the pot as well, stir, add the butter, and keep stirring. Once it looks tasty, you’re ready to go. Sprinkle some pecorino on top of the individual servings, and voila! Tasty food.
Even though this was done completely wrong (there was a point where I just decided to wing it), it was tasty. I’ve never (to my remembrance) had Bucatini pasta, and it’s fun because they’re big, hollow noodles. The sauce wasn’t as thick as I’d like, but it was tasty.
I’m glad the Blue Apron recipes come on nice cardstock; it makes them easy to keep around. This is the final recipe that I received from Blue Apron, and I think (with some modification) they’re all really good recipes. I’ll be trying this out again, probably very soon!
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