Dining PIX: Cascina Ristorante

Chef Salvatore Zapparata of Cascina Ristorante came by PIX studio to show us how to make Bucatini con la Mollica.

Cascina means "farmhouse" in Italian -- a welcoming structure typically found in the rolling vineyards of Italy, exuding warmth and bursting with delicious food, excellent wines and sincere hospitality. One step inside Cascina Ristorante and you are quickly transported from the hustle and bustle of Hell's Kitchen to such an Italian retreat. They are located at 647 Ninth Avenue, New York , NY 10036. For more information, visit www.cascina.com or call (212) 245-4422.

Don't miss out on this exclusive Dining PIX deal! For the price of only $50, diners will recieve a gift certificate worth $100! Supplies are limited. For more information on this and all Dining PIX deals, log onto: http://wpix.tribunedeals.com.

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RECIPE, PICTURE AND COOKING DEMO AFTER THE JUMP...

Bucatini con la Mollica
Makes 4 servings

Ingredients
1 lb Bucatini (thick spaghetti)
3 cloves of garlic
5 tbsp extra virgin olive oil
½ cup black cured pitted olives
1 tbsp capers
1 cup plain breadcrumbs, toasted
1 pinch of red crushed pepper
Sea salt to taste

Directions
1. Bring a gallon of water to a boil, add sea salt and the bucatini and cook for 10-12 minutes until "al dente" and drain the pasta.
2. While the pasta is cooking, heat 3 tbsp of olive oil in a skillet and brown the garlic, capers and olives.
3. When ready, add the pasta to the skillet and add the remaining olive oil, toasted bread crumbs and red pepper.