Bucatini is type of pasta which is very similar to spaghetti but it has larger and thicker noodles. The thick noodle strands of bucatini gives a bit more bite to your pasta dish and I made it successfully with my pasta extruder. Nothing is better than homemade pasta!
Making fresh homemade pasta with Kitchenaid Pasta Extruder
I used fresh homemade pasta for this recipe. 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! It’s a quick and very efficient way to get fresh pasta and go away with using hardened pasta in the store which may or may not contain preservatives.
Aside from making the dough, forming the pasta is all done by the machine. I haven’t seen an easier way to make fresh pasta!
You can watch a short clip of me using it right here- Making Fresh Pasta with the KitchenAid KPEXTA Pasta Extruder
Making bucatini with fresh herbs
Bucatini reminds me of pici, which is a thick noodle that I had when I was in Italy.
After my travel, Pici quickly became one of my favorite noodles since it was thick and dense, but not overly heavy like how 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.
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, is 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!
Bucatini with Fresh Herbs and Zesty Breadcrumbs
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 people 1x
- Category: Main Dish
- Cuisine: New American
- 1/2 cup extra-virgin olive oil (+ 1.5 Tablespoons for panko)
- 1/4 cup panko (Japanese breadcrumbs)
- 2 tablespoons fresh dill (chopped )
- 1 teaspoon lemon zest
- 12 ounces bucatini (i used fresh)
- 4 fillets anchovy (oil-packed)
- 3 cloves garlic (crushed)
- 1 cup Fresh Parsley (chopped )
- 1/2 cup fresh basil (chopped )
- 1 cup green olives (pitted, halved)
- 3 tablespoons capers (drained )
- 1/2 cup Parmesan (grated )
- 2 tablespoons Lemon juice
- 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.
- 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.
- 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.
- 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.
- Serve pasta topped with panko dill lemon zest mixture and enjoy!