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“Another recipe featuring my favorite beans and my favorite pasta/breadcrumb combination. Low fat but not for low carbers, or just eat less of it:D Oil-cured olives are strong tasting but very good in small doses, so slice into small pieces. Published in the NY Times a while ago, adapted from Barbuto Restaurant, an Italian eatery in the meatpacking district of Manhattan. Chef is Jonathan Waxman. I left off the 12 ounces of imported canned solid tuna (drained) but if you eat fish you can include it. I would serve with lots of veggies on the side and red wine of course! Parmesan is optional as the bread crumbs are a poor man's parmesan.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Toast bread and turn into crumbs by tearing up and blending it in a blender (really easy method, try it!).
  2. Bring a large pot of salted water to a boil. Cook bucatini for about 8 minutes (or according to package directions), until al dente.
  3. Meanwhile, heat oil in a very large skillet. Add garlic and shallots and saute until soft.
  4. Add chili flakes, olives, capers and chickpeas and cook another minute or so. (If using tuna, break into flakes and add now.) Cook until ingredients are warm and remove from heat.
  5. Drain pasta and reserve about 1 cup water. Add pasta, parsley and mint to skillet. Return to low heat and toss well. Add additional olive oil (if desired) and some or all of pasta water to moisten ingredients.
  6. Season with salt, black pepper and more chili flakes if desired. Transfer to a warm serving bowl, top with bread crumbs and parmesan if using and serve.

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