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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.

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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.

Servings
6

Ingredients

  • 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

Preparation

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
  • Cholesterol Content 0 mg
  • 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