Bucatini is a thick spaghetti-style strand with a narrow hole running through its centre, and Barilla's No. 9 is made from just two ingredients: durum wheat semolina and water. The pack lists a cooking time of about 8 minutes, so it is quick enough for a weeknight while still giving the firm, springy bite that long pasta is loved for.
The hollow centre is what sets it apart. Sauce clings to the outside and also runs into the tube, so every forkful is well coated. It suits classic Roman dishes such as amatriciana, cacio e pepe and carbonara, but it also works with a simple tomato and garlic sauce, or with olive oil, chilli and parsley. In a Turkish kitchen it goes well with a sauce of roasted peppers and tomato, or a spoon of yogurt-garlic sauce and browned butter for a fusion plate.
Cook in plenty of salted boiling water, stir during the first minute so the strands separate, and drain while still al dente. Keep any unopened box in a cool, dry place, and reseal the pack after opening. The product contains gluten; packs for some markets also carry a precautionary statement about other allergens, so check the box.