Bucatini
"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."
photo by Annacia
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 lb pasta (bucatini or penne)
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, smashed (that's what it says!)
- 1 small shallot, minced
- 2 pinches chili flakes (to taste)
- 1⁄2 cup olive, preferably oil-cured, pitted, sliced
- 1⁄4 cup large capers, well rinsed (salt-cured)
- 1⁄2 cup chickpeas, drained
- 1⁄4 cup flat leaf parsley, chopped
- 1⁄4 cup mint leaf, chopped
- salt and black pepper, to taste
- 1⁄2 cup coarse breadcrumbs, lightly toasted
- 1⁄4 cup parmesan cheese (optional)
directions
- Toast bread and turn into crumbs by tearing up and blending it in a blender (really easy method, try it!).
- Bring a large pot of salted water to a boil. Cook bucatini for about 8 minutes (or according to package directions), until al dente.
- Meanwhile, heat oil in a very large skillet. Add garlic and shallots and saute until soft.
- 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.
- 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.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Delicious. I love olives but a passed them by in this recipe because of the capers and the salt added to the pasta. I mixed the bread crumbs with the parm and that was lovely. This is really packed with flavor and so filling! A little goes a long way, I made a single serving and I *almost* left the last 3 or 4 bites. I'm so glad that I tried this great recipe for Veg*n Swap 16 :D -
I personally do not like olives so I left them out of my portion and added more chickpeas in stead, but other than that I followed the recipe as stated ith great results. This made an extremly tasty sauce in almost no time! Next time I may add a bit of maeat like Chef Kate did. Great pasta dish when you are shorton time, or not!
-
Yum! Really good pasta. I did add some Italian tuna and used oil-cured olives. The only thing I did differently was to use panko instead of making fresh breadcrumbs. The fresh herbs are a great addition and it's amazing how good the crumbs are--and how they do obviate the necessity of adding parmesan.
RECIPE SUBMITTED BY
Kumquat the Cats fr
New York City, 72
<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a vegan (almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update: We went to Italy this Spring. We had lots of pizza and pasta. The pizza is so much better in Italy, particularly the crust. The Amalfi coast was absolutely beautiful. Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well. Also, please allow me to say that my BF and I recently bought a condominium in NYC.:) Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation & Awards:</p>
