Creamy Bucatini With Spring Onions And Mint Recipes

BUCATINI

Bucatini image

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.

Provided by Kumquat the Cats fr

Categories Beans

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

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)

Steps:

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.

Nutrition Facts : Calories 379.7, Fat 5.4, SaturatedFat 0.8, Sodium 399.7, Carbohydrate 69.7, Fiber 4.5, Sugar 2, Protein 12.6

CREAMY BUCATINI WITH SPRING ONIONS AND MINT

Creamy Bucatini With Spring Onions and Mint image

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

Ingredients

Salt
1 pound bucatini or thick spaghetti
3 tablespoons unsalted butter
1 pound spring onions, thinly sliced, including any nice greens (about 4 cups, see Tip)
1 1/4 cups heavy cream
1 large sprig fresh rosemary
Large pinch of red-pepper flakes
Freshly ground black pepper
1 1/4 cup grated Pecorino Romano
1 teaspoon finely grated lemon zest
1/4 cup chives, finely chopped, more for serving
1/3 cup torn mint leaves, for serving
Chopped pistachio, for serving (or use pine nuts or almonds)

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 SAUSAGE, PEPPERS, AND ONIONS

Bucatini With Sausage, Peppers, and Onions image

Make and share this Bucatini With Sausage, Peppers, and Onions recipe from Food.com.

Provided by ratherbeswimmin

Categories Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

salt
1/2 lb bucatini pasta
1 tablespoon extra virgin olive oil
1 lb sweet Italian sausage
1 lb hot Italian sausage
4 garlic cloves, chopped
1 large yellow onion, quartered and thinly sliced
1 red bell pepper, cored, seeded, quartered, and thinly sliced
2 cubanelle peppers, seeded, and thinly sliced (long, light green mild Italian peppers)
1 (28 ounce) can chunky-style crushed tomatoes
freshly ground black pepper
1/3 cup grated parmigiano-reggiano cheese
1/4 cup flat leaf parsley, chopped
1 cup fresh basil, shredded (20 leaves)

Steps:

Bring a pot of salted water to a boil; cook bucatini al dente, with a bite to it.
While the pasta is cooking, heat a very large, deep skillet over medium-high heat.
Add the olive oil and all of the sausage; brown and crumble the sausage for 7-8 minutes.
Transfer cooked sausage from pan to paper towel lined plates and reserve.
Drain off any pan drippings in excess of about 3 tablespoons.
Add garlic, onion, and peppers to the pan; stir/saute 6-7 minutes, cooking until just tender.
Add in the tomatoes and heat them through.
Add the sausage back to the pan and combine; season to taste with salt and black pepper.
Drain the pasta and add to the pan; stir in the cheese, parsley, and basil; serve immediately.

Nutrition Facts : Calories 615.7, Fat 31.5, SaturatedFat 10.9, Cholesterol 69, Sodium 1709.8, Carbohydrate 48.3, Fiber 5, Sugar 9.1, Protein 35.5

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