Bucatini with mint

June Recipe

(Approximate energy value: 380 kcal / 100 g)
Cook the bucatini in plenty of salt water and drain when they are al dente [firm]. Put some extra virgin olive oil into a pan and add the bucatini. Add the Provolone cheese, chopped into chunks with the mint leaves, cut into fine strips. Gently mix together and serve.
Pasta should be left to stand for a few minutes before serving. Care should be taken, however, because the pasta continues to cook and above all, to absorb water during this time and that is why it is important to drain it while it is still al dente, leaving a little liquid; otherwise there is a risk of overcooked, overly dry pasta.