Bucatini Marinara

with Herb Whipped Ricotta and Country Salad
  • Vegetarian icon

    Vegetarian

Bucatini’s tube-like shape is perfect for our farmers market fresh tomato sauce. Topped simply with creamy ricotta, Parmesan, and basil, this dish will make you feel like you’re at an Italian trattoria. Serve it alongside a fresh seasonal salad, and there will be smiling faces at your dinner table.

Ingredients

  • bucatini

    seasonal salad mix

    apple

    balsamic fig vinaigrette
    (Aged balsamic vinegar, organic figs, vegetable oil, extra-virgin olive oil, shallots, vanilla )

  • red wine marinara sauce
    (Tomatoes, sweet onions, carrots, celery, reduced red wine, basil, oregano, aromatics)

    fresh basil

    herb whipped ricotta
    (Ricotta, Parmigiano-Reggiano, extra-virgin olive oil, garlic, basil, thyme)

    shaved parmesan

Kids icon

Getting Your Kids Involved:

Give your kid a child-safe knife and have her slice the basil. Kids can also help assemble and toss the salad.

Encouraging Picky Eaters:

Bucatini is hollow and it makes a fun whistle. Giving your kid an uncooked noodle and letting them “play” with their food before you cook it may make them more interested in eating it all up.

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What You Need

Baking Sheet
Chef's Knife
Cutting Board
Large Plates
Large Pot
Large Saute Pan
Large bowl
Medium Bowl
Medium Pot
Mixing Bowl
Olive Oil
Paper Towels
Pepper
Salt
Small Pot
Small Sauce Pan
Small Strainer or Slotted Spoon
Strainer
Tongs
Vegetable or Canola Oil
Whisk

Instructions

1Step One

Fill a large pot with water and place over high heat. Cover and bring to a boil. Season water lightly with salt and add the bucatini. Return to a boil and cook until al-dente, about 12-14 minutes, or until the pasta is soft, but not mushy (al dente).* Drain the pasta, rinse with warm water to get rid of any extra starch, return it to the pot, and toss with a little olive oil to prevent sticking. Cover to keep warm until ready to serve.

2Step Two

Place the salad mix in a bowl. Slice the apple and add to the bowl with the salad mix. Right before serving, season lightly with salt, and then toss the salad with the balsamic fig vinaigrette.

3Step Three

Place the marinara sauce in a smalI saucepan, set over medium-high heat, and bring just to a boil. Reduce to a simmer and cook for 3 minutes. While the sauce is heating, pick the basil leaves from the stem, and either tear them by hand, or coarsely chop them. When the sauce is ready stir in the basil.

4Step Four

Place the pasta into serving bowls and spoon marinara sauce over the top. Top with ricotta and serve alongside the salad. Enjoy!

Tips icon

Tips

  • *Al dente means firm to the bite. Taste the pasta in the last few minutes of cooking to make sure it doesn’t become too soft.
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