Bucatini with Fresh Herbs and Zesty Breadcrumbs

 

Kitchenaid Pasta Extruder

What you see above is fresh bucatini. ????

I made it with the Kitchen Aid Pasta Extruder attachment that I got for Christmas last year.

So far, I’ve used the extruder to make several batches of spaghetti and bucatini. (It can also make short pasta like rigatoni, but I haven’t gotten around to it yet.)

If you’ve never made pasta at home, this pasta extruder is a good way to get started.

All you need to do is break your dough into little balls and feed it into the extruder. No rolling required!

You can watch a short clip of me using it right here- Making Fresh Pasta with the KitchenAid KPEXTA Pasta Extruder 

Aside from making the dough, forming the pasta is all done by the machine.

Haven’t yet seen an easier way to make fresh pasta!

 

Bucatini

I like bucatini a lot.????

It reminds me of pici, which is a thick noodle that I had when I was in Italy.

Pici quickly became one of my favorite noodles, since it was thick and dense, but not overly heavy like gnocchi can be.

I’ve never seen Pici served in the U.S. and I guess bucatini may be as close as I get. (Unless, I learn how to make it myself????)

For this particular dish, I wanted to use thicker noodles than called for since I thought the olives and capers might be a bit too salty.

Well, it turned out to be a good choice!

The thick bucatini noodles were the perfect match for the savory green sauce. The dish was perfectly seasoned without additional salt!

The base of the green sauce is extra virgin olive oil.

Starting with that, you eventually mix in anchovies, garlic, capers, olives, lemon juice, parmesan, and herbs.

So, just from that you can tell there is going to be a lot going on in this dish! ????

I think this olive/caper/herb sauce could also work with fettuccine or pappardelle, so I might try one of those next time.

Bucatini with Fresh Herbs and Zesty Breadcrumbs. Make this with fresh pasta to allow the herbs and olives shine like the sun! | www.alldayieat.com

 

In summary, I thought this bucatini was a refreshingly bright and tasty mix of flavors.

One that stands out, not only because it’s green, but also because it tastes light and has plenty of herbs.

The added bonus of course, are the crunchy lemon zest-butter-bread crumbs on top.

It brings everything together and I thought it was the perfect way to finish the pasta.

 

After I made the bucatini, this was the base sauce of green olives, capers, extra virgin olive oil, and herbs, just before mixing.

 

After adding the herbed bread crumb lemon zest mixture

 

Have you had anything like this before? What do you think? Let me know your thoughts!

 

In case you missed them, here are some of my other pasta posts!

 

 

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Print Recipe
Bucatini with Fresh Herbs and Zesty Breadcrumbs BigOven - Save recipe or add to grocery list Yum
Course Main Dish
Cuisine New American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine New American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat 1 1/2 tablespoons olive oil in a small skillet over medium heat. Fry panko, until golden, about 3-4 minutes. Season with salt and pepper and transfer to paper towels to soak excess oil. Once cooled combine with dill and lemon zest in a small bowl.
  2. Cook pasta in a large pot of boiling salted water, stirring occasionally, until just before al dente. Drain, reserving 1/2 cup pasta cooking liquid.
  3. For the sauce. Mince anchovies and crush garlic. Add to a large bowl along with, parsley, basil, olives, and capers and mix. Lastly, add the remaining 1/2 cup olive oil and mix.
  4. Add pasta and 1/4 cup reserved pasta cooking liquid to sauce. Toss and add Parmesan, along with more pasta cooking liquid if needed, until sauce coats pasta. Add lemon juice and season with fresh cracked pepper.
  5. Serve pasta topped with panko dill lemon zest mixture and enjoy!
 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My site is focused on Japanese cuisine, hydroponic gardening, and points travel. First time here? Learn more about me.

If you like Japanese food and want to learn how to make it, I'm in the process of developing an online course with a planned launch date of December 1, 2017. For details, read what I have planned!!

   

17 thoughts on “Bucatini with Fresh Herbs and Zesty Breadcrumbs

  • April 21, 2017 at 11:37 am
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    This definitely looks yummy. All the pictures are beautiful.

    Reply
  • February 27, 2017 at 9:54 am
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    Oh my goodness that looks so delicious and the final product had to taste amazing. I almost ate my screen =]

    Danielle | FollowMyGut.com <3

    Reply
  • February 24, 2017 at 7:38 pm
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    I absolutely love anchovies and capers…this dish is such a delight. will try soon!

    Reply
    • February 24, 2017 at 7:39 pm
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      Thanks Maria! Let me know how it goes!????????????

      Reply
  • February 24, 2017 at 3:10 pm
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    I’ve never heard of bucatini before. The sauce looks and sounds very intriguing as well. I’m curious to try this!

    Reply
    • February 24, 2017 at 3:46 pm
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      It was very tasty! If u cant find it, a thick noodle like fettucine or pappardelle could work too

      Reply
      • February 24, 2017 at 7:34 pm
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        Now fettuccine, I know…but pappardelle is another new one for me. I see that I need to step up my pasta game! haha

        Reply
  • February 23, 2017 at 10:01 pm
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    Yumm!!!!!
    I really liked your explanation and the pictures are making my mouth watering.

    Reply
  • February 23, 2017 at 9:52 pm
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    This looks so yummy!! Love the video that you included. I love KitchenAid attachments!

    Reply
  • February 21, 2017 at 2:30 pm
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    That looks great, I’ve never made fresh pasta before. Guess I should give it a try!

    Reply

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