CREAMY BUCATINI WITH SPRING ONIONS AND MINT
Rich and creamy in texture, and full of sweet-savory onion flavor, this rather mild-looking pasta packs a wallop on the fork. The pistachios add color and crunch, but other nuts work nearly as well. And if you can't get spring onions (that is, fresh bunches of onions with their greens still attached, available in late spring and early summer), you can substitute regular onions or a combination of alliums, such as sweet onions, scallions, ramps or leeks.
Provided by Melissa Clark
Categories weekday, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook until it is just shy of al dente, usually 2 minutes less than the package instructions. Reserve about 1 cup pasta water for the sauce (a coffee mug is good for this), then drain the pasta.
- Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions and cook, stirring occasionally, until golden brown at the edges and thoroughly soft, 12 to 15 minutes.
- Add heavy cream, rosemary, 1/2 teaspoon salt, red-pepper flakes, and a few grinds black pepper to the pan, and bring to a simmer. Let cream reduce and thicken, 2 to 4 minutes.
- Reduce heat to low and stir in Pecorino Romano until combined. Add the drained pasta and about 1/2 cup of the reserved pasta water. Toss well to coat the pasta. If the sauce is too thick, add pasta water by the tablespoon; if it's too thin, let it bubble and reduce for a minute or so. Remove from heat and stir in lemon zest and chives. Taste and add more salt, if needed.
- Serve in bowls, each topped with more chives, mint, a generous amount of black pepper and a sprinkle of pistachios.
BUCATINI WITH BREADCRUMBS AND BOTTARGA
Bucatini with breadcrumbs and bottarga makes for an incredibly mouthwatering pasta dish. The breadcrumbs add a bit of welcome crunch to the satisfying meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 16
Steps:
- Finely chop 5 garlic cloves. In medium skillet, heat 1/4 cup olive oil over medium heat. Add chopped garlic and cook, stirring, until fragrant, about 30 seconds. Add breadcrumbs and cook, stirring, until golden brown, about 5 minutes; set aside.
- Bring a large pot of water to a boil over high heat. Generously salt boiling water and add pasta. Cook until still very firm, 5 to 6 minutes.
- Meanwhile, in a large high-sided skillet, heat remaining 1/4 cup oil over medium-high heat. Crush remaining 4 garlic cloves and add to skillet along with capers and raisins; cook, stirring, for 1 minute. Add preserved lemon, chicken stock, lemon juice, butter, Aleppo pepper, and a pinch of salt.
- Bring to a simmer and add pasta. Cook, stirring often, until the pasta is al dente, about 3 minutes; remove from heat. Stir in pine nuts, parsley, grated Parmesan, and bottarga.
- Garnish with reserved breadcrumb mixture. Shave over parmesan and bottarga. Serve immediately.
BUCATINI WITH SPINACH AND ALMONDS
Make and share this Bucatini With Spinach and Almonds recipe from Food.com.
Provided by Momginerd
Categories One Dish Meal
Time 25m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tsp olive oil in a nonstick skilled over medium heat.
- Add almonds and saute 1 minute
- Add breadcrumbs and garlic, cook 2 minutes or until golden, stirring occaisionally.
- Stir in 1 Tbs lemon uice, cook 1 minute or until breadcrumbs are dry.
- Stir in lemon rind, remove from heat and set aside.
- Cook pasta according to package directions, omitting salt and fat.
- Drain pasta in a colander, reserving some of the liquid in case additional moisture is needed for pasta.
- Immediately teturn pasta to pan; add spinach to hot pasta, tossing until spinach wilts.
- Add breadcrumb mixture; toss gently.
- Combine remaining 2 tsp olive oil, remaining 1 Tbs lemon juice, veg. broth, and salt; drizzle over pasta mixture, toss until well blended.
Nutrition Facts : Calories 189.3, Fat 5.4, SaturatedFat 0.7, Cholesterol 0.1, Sodium 334.2, Carbohydrate 28.3, Fiber 2.9, Sugar 1.4, Protein 7.8
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