Bucatini with Parsley and Bread Crumbs
I love big fat sloppy bucatini pasta. They do make twirling challenging (you know how much I love a good twirl), and a little slurping is necessary but I’m okay with that. I understand in some cultures that slurping noodles is not considered impolite at all, instead it’s considered to be quite the compliment. So slurp on. Maybe not going as far as “Lady and the Tramp” style, we’re looking for a happy medium here. Right? Right.
If you’re wondering if you have to go to a specialty store to find bucatini you don’t have to. You can go to your local bulls-eye store. You know the one starts with a T and ends with a GET (ehem they don’t know me by the way, I just deposit money in their bank every week ; ) . Maybe I should consider applying for a job so I can get a discount, there’s an idea. Back to bucatini. They’re long, thick noodles that have a hole running down the center. “Buco” in Italian means hole. Now it all makes sense. One of the most famous dishes (and for good reason) made with bucatini is Bucatini all’Amatriciana.
Need a fork?
- 1 pound bucatini
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic - minced
- 1 teaspoon red pepper flakes
- 1 cup panko
- 1/2 cup minced flat leaf Italian parsley
- grated Pecorino - to garnish
- Place a large pot of generously salted water onto boil. When boiling add pasta and cook until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large saute pan add olive oil, garlic, red pepper flakes and heat over medium heat (careful not to brown garlic). Add panko and continue cooking until golden.
- Add parsley, bucatini and 1/4 cup of reserved pasta water. Toss to combine.
- Garnish with grated Pecorino if desired.