Bucatini alla Caruso: The Melody of Neapolitan Cuisine

Bucatini alla Caruso – Rediscovering Local Recipes

Bucatini alla Caruso preserve the story of one of the world’s greatest tenors through a recipe that still delights Italian tables. Though lesser-known than other Neapolitan classics, the dish is enjoying renewed interest among chefs and food lovers, part of a wider rediscovery of authentic regional recipes. In recent years, dishes connected to cultural icons have sparked fresh curiosity — especially those rooted in local tradition and made with simple, sustainable ingredients. Created in honor of Enrico Caruso, this dish brings together bucatini—thick, porous pasta perfect for holding sauce—and a vivid mix of San Marzano tomatoes, fried zucchini, and bell peppers. It’s a colorful and flavorful symphony that reflects Neapolitan cuisine’s essence: sunny, generous, direct, and never dull. That harmony is its strength today: a dish both refined and familiar, deeply rooted in tradition yet perfectly suited for modern palates.

Bucatini alla Caruso – A Tribute to a Great Tenor

According to legend, Bucatini alla Caruso was born during the tenor’s stay at the Grand Hotel Vesuvio in Naples. Deeply attached to his roots, Caruso asked for a dish that captured the true, familiar flavors of his homeland. Inspired by his taste for bold but simple ingredients, this recipe came to life—a mix of fried zucchini, bell peppers, and ripe San Marzano tomatoes. It soon became a cherished part of Naples’ culinary heritage.

Bucatini alla Caruso – The Recipe

This dish starts with passion and simplicity—just like Caruso’s powerful, warm voice. Begin by thinly slicing zucchini, dusting them with flour, and frying them in plenty of extra virgin olive oil until golden and crisp. Meanwhile, clean yellow bell peppers and slice them into strips. Roughly crush peeled and deseeded San Marzano tomatoes by hand to preserve their rustic texture. In a wide pan, gently sauté garlic with a pinch of chili in olive oil until aromatic. Add peppers first, then tomatoes, cooking over medium heat until the sauce becomes thick and fragrant. Season with dried oregano and plenty of fresh basil. The zucchini, to keep them crispy, are added only at the end, just before combining with the pasta. Boil bucatini in salted water until al dente, then toss with the sauce and vegetables. Top with chopped parsley and a light dusting of grated pecorino if desired. The result is a dish full of sunshine and tradition — a melody of Naples that still sings on modern tables.