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!

 

 

Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, join the new Daidokoro FB group - a small community of Japanese cuisine enthusiasts!

** Plant Based Japanese Cooking Club** Get your free mini ecookbook to get started!

 

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!

 

 

Save

Print Recipe
Bucatini with Fresh Herbs and Zesty Breadcrumbs BigOven - Save recipe or add to grocery listYum
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!
 

Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, join the new Daidokoro FB group - a small community of Japanese cuisine enthusiasts!

** Plant Based Japanese Cooking Club** Get your free mini ecookbook to get started!

 

17 thoughts on “Bucatini with Fresh Herbs and Zesty Breadcrumbs

Leave a Reply