"Bucatini pasta can be a delicious way to enjoy your next batch of noodles. Bucatini is somewhat similar to thick spaghetti, but each noodle has a little hole running through it. This is where the pasta gets its name, as "buco" is Italian for "hole." When prepared properly, such as in this Bucatini all'Amatriciana recipe, the sauce will fill the noodles and make the bite even more flavorful."
"This is because while the pasta is boiling, the water will naturally flood into each noodle. While this is a necessary part of the cooking process, if that water isn't properly removed, you'll get a bite of pasta water with each forkful rather than a flavorful sauce. This means you should take extra care when straining the pasta; don't simply give it a shake in the colander and pour it back into the bowl."
"While draining bucatini isn't necessarily different from draining other kinds of pasta, there are a few tips to try in order to drain the pasta as efficiently as possible. For instance, instead of cooking the pasta in a pot and then transferring it to a colander, consider placing a metal colander in the pot from the start. Then, when it's time to drain the pasta, you can simply lift the colander out, letting the pasta water drip directly into the pot."
Bucatini has a hollow center that fills with water during boiling, which can leave each bite tasting of salty, starchy cooking water if not removed. Thorough straining is essential to empty the noodle hollows so sauce can occupy them and provide flavor. A quick shake in a colander is often insufficient; drain until no more water runs from the pasta. Reserved pasta water contains starch that helps sauce cling to noodles and can be added back to improve texture. Placing a metal colander in the pot before cooking allows easy lifting and efficient draining into the pot.
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