Bucatini con Origano

Bucatini with Fresh and Dried Oregano


Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

This recipe came from II Vipore, a restaurant in the hills outside Lucca. It is the abundance of dried and fresh oregano that makes it so interesting.


  • 2 large handfuls fresh oregano, very finely chopped
  • 50 g (2 oz) dried oregano, crumbled</


Mix the fresh and dried oregano together.

Marinate the tomatoes with half of the olive oil, and some salt and pepper.

Cook the bucatini in a generous amount of boiling salted water, then drain thoroughly, and return to the pan. Toss with the oregano mixture and the remaining olive oil. Place a small amount of the tomato on top of each serving.