
Garlic Lemon Bucatini with Toasted Breadcrumbs Recipe

Garlic Lemon Bucatini with Toasted Breadcrumbs
Serves 4-6
Ingredients:
- 1 box (16 oz) Metropolitan Market Bucatini
- 6 Tbsp Metropolitan Market Extra Virgin Olive Oil, divided use
- 1/2 cup panko or coarse breadcrumbs
- Salt and pepper
- 2 Tbsp chopped Italian parsley
- 1/4 cup lightly toasted pine nuts
- 2 cloves garlic, thinly sliced
- 2 Tbsp drained capers
- 2 to 3 Tbsp grated lemon zest (3 to 4 lemons)
- 1 Tbsp fresh lemon juice (or more to taste)
- Topping (optional):
- Shaved parmesan cheese
Directions:
- Cook pasta as package directs. Before straining, reserve 1 cup of cooking water.
- While pasta cooks, heat 2 Tbsp olive oil in a large, deep sauté pan. Add breadcrumbs to toast, stirring frequently until crisp and golden. Season with salt and pepper. Transfer breadcrumbs to a bowl. Stir in parsley and pine nuts. Set aside.
- Wipe pan with a paper towel, and heat remaining 4 Tbsp olive oil over medium heat. Add garlic and sauté one minute. Add capers, lemon zest, and lemon juice. Stir and season with salt and pepper.
- Add drained pasta to sauté pan and toss with sauce. Add reserved pasta-cooking water as needed. Taste and adjust seasoning.
- Top with toasted breadcrumbs. Serve immediately with Parmesan and extra pepper, as desired.
- Cook’s Tip:
- To make your own breadcrumbs, pulse leftover dried rustic bread in a food processor.
Nutrition:
Amount Per Serving (based on 6 servings)Calories: 470
Total Fat: 19 g
Saturated Fat: 2.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 95 mg
Carbohydrates: 87 g
Fiber: 1 g
Total Sugar: 4 g
Added Sugars: 1 g
Protein: 11 g
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