nutritional information

Per 1-cup serving:

  • 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
Vegan

Fried Bucatini with Breadcrumbs

Serves 6

30 minutes or fewer

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

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.

June 2012 p.32

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