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Fried Bucatini with Breadcrumbs

The pasta in this dish isn’t really fried—it’s sautéed with skillet-toasted breadcrumbs. For a bigger meal, top with roasted vegetables or grilled tofu.

Ingredients: 

Ingredients: 

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10 oz. bucatini or perciatelli
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¼ cup pine nuts
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¼ cup olive oil
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5 cloves garlic, minced (5 tsp.)
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¼ cup dried Italian-style seasoned breadcrumbs
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1 tsp. red pepper flakes
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2 Tbs. freshly chopped Italian parsley
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2 Tbs. capers, drained

Instructions: 

1. Cook bucatini according to package directions. Drain.

2. Heat skillet over medium heat. Add pine nuts, and cook 3 minutes, or until browned and toasted. Transfer to plate.

3. Wipe out skillet, add oil and garlic, and heat over medium heat 1 minute. Stir in breadcrumbs and red pepper flakes, and cook 1 to 2 minutes, or until breadcrumbs begin to brown. Add bucatini and parsley, and cook 2 minutes more, tossing with tongs. Transfer to bowl, and toss with capers and pine nuts. Season with salt and pepper, if desired.

Nutrition Information: 

Calories: 
315
Protein: 
8 g
Total Fat: 
14 g
Saturated Fat: 
2 g
Carbohydrates: 
40 g
Cholesterol: 
0 mg
Sodium: 
209 mg
Fiber: 
2 g
Sugar: 
2 g
Yield: 
Serves 6

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