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.

  • 6Servings


  • 10 oz. bucatini or perciatelli
  • 1/4 cup pine nuts
  • 1/4 cup olive oil
  • 5 cloves garlic, minced (5 tsp.)
  • 1/4 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.

Nutrition Information

  • Calories: 315
  • Carbohydrate Content: 40 g
  • Fat Content: 14 g
  • Fiber Content: 2 g
  • Protein Content: 8 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 209 mg
  • Sugar Content: 2 g