I know what you’re thinking…Chakalaka and spaghetti? This is actually a really good vegetarian dish that not only features your favorite flavor of Chakalaka, but also bucatini. Bucatini is a type of pasta that is shaped like a long, narrow tube, resembling thick, hollow spaghetti, and that hollow center is what makes it great. Where spaghetti or linguine get coated with sauce, bucatini gets coated and filled with sauce. Take care of your Chakalaka and pasta cravings at the same time with this simple dish.
Serves 4 | Prep Time 15 minutes | Total Time 35 minutes
- 1/2 pound bucatini (or linguini, spaghetti, etc.)
- 1 tablespoon extra virgin olive oil
- 1/2 pint cherry tomatoes, halved
- 2 cloves garlic, minced 1/4 cup vegetable broth
- 2 tablespoons tomato paste
- 1/4 cup fresh basil leaves, finely chopped
- Feta, crumbled
- Cook the pasta according to the instructions on the package.
- While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the tomatoes and cook until blistered, about 4-5 minutes. Remove tomatoes from skillet and transfer to a small dish. Add garlic to skillet (don’t worry about cleaning out the tomato juice) and sauté for 2-3 minutes, then add the chakalaka, vegetable broth, and tomato paste; mix to combine then reduce heat to low and simmer for 5-7 minutes.
- Add drained noodles to skillet and toss everything to combine. Divide between bowls, top with blistered tomatoes, fresh basil, and feta. Season with salt and pepper, if desired.