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Bucatini with Ricotta, Lemon and Capers


Ricotta, lemon zest, capers, and starchy pasta water are magically transformed into a silky sauce for this easy and refreshing pasta, great for dining al fresco.


  • 320 grams of Bucatini
  • 250 grams of fresh ricotta
  • 50 grams of sesame seed breadsticks
  • Pickled capers, drained
  • Lemon balm
  • Extra-virgin olive oil
  • Zest from 1 lemon, plus extra
  • Salt
  • Pepper


Cook the pasta in boiling salted water until al dente. Drain pasta. 

In the meantime, break the breadsticks into pieces. Crumble half of the ricotta into a pan with 3 tbsp. olive oil, pepper and 1 ladle of the pasta cooking water. Add the capers and the lemon zest. Add pasta and stir well.

Serve pasta, adding the remaining ricotta, the crumbled breadsticks, more grated lemon zest, a drizzle of oil and some lemon balm leaves.

Buon appetito!