<\/div>\n

\n<\/li>\n<\/ul>\n

Boil the water, throw the pasta when ready. Fry the oil and the garlic, take out the garlic when done. Add the pine nuts, capers, raisins, fennel, chili as well (if willing). A bit of tomato sauce (not too much, it shouldn\u2019t drown in it). 5 min before the end add the anchovies. Serve.<\/p>\n

Note: Saraceno was the name of a little restaurant uphill in the town of Agropoli, Campania in the South of Italy. I went there with Lara in the summer of 2015 during our road trip South of Naples and we shared this meal with two elderly people that told us all about their youth and couple history, offered us wine and fish to taste, and described the region to us.<\/small><\/p>\n

*The bucatini are thick spaghetti-like pasta with a hole running through the center. The name comes from the Italian \u201cbuco\u201d, meaning \u201chole.\u201d<\/small><\/p>\n<\/body>","protected":false},"excerpt":{"rendered":"

Bucatini* Olive oil Garlic, onion Pine nuts Capers Raisins Fennel Chili (not mandatory) Tomato sauce Anchovies Boil the water, throw the pasta when ready. Fry the oil and the garlic, take out the garlic when done. Add the pine nuts, capers, raisins, fennel, chili as<\/p>\n