Chef Jason Robert’s Bucatini with Dried Chilli and Parmesan

By May 14, 2020Pasta, Recipes

Serves 2   |   Prep Time: 5 mins  |   Cook Time: 12-15 mins

Bucatini is a tubular spaghetti with a wonderful texture. If it’s not available, reach for a packet of spaghetti or linguini. This dish is all about convenience, simplicity and a punch of flavour – perfect for a lazy midweek meal (or after a big night out). Special thanks to our mate Chef Jason Roberts.


150g bucatini
4 tablespoon Olive Oil
2 cloves garlic, roughly chopped
1/2 teaspoon G-Fresh dried chilli
7 anchovy fillets
4 tablespoon flat leaf parsley, roughly chopped
1 large zucchini, shredded or spiralised
3 tablespoon finely grated Parmesan
Freshly cracked G-Fresh black pepper


  1. Cook bucatini pasta according to packet instructions in plenty of salted boiling water. Drain, reserving 2 tablespoons of the pasta water.
  2. Meanwhile, heat olive oil in a medium-sized pan over moderate heat. Add garlic, chilli and anchovies. Cook until garlic turns golden and anchovies start to break up.
  3. Remove pan from heat. Add parsley, followed by pasta, pasta water, zucchini, parmesan and cracked pepper to taste. Toss gently to combine.
  4. Serve with some extra parmesan and cracked pepper.