Bucatini con Alici e Pangrattato Croccante by @maritoemoglie_incucina

25 min

4 servings

🍝

300 g

Bucatini

🐟

60 g

Anchovies in oil

🧄

3 g

Garlic

🫒

20 g

Capers

🥖

50 g

Breadcrumbs

⚫

0.5 g

Black pepper

🧂

1 g

Salt

🫒

45 ml

Olive oil

  1. Boil
    • salt

    Bring a large pot of salted water to a boil.

  2. Heat
    • extra virgin olive oil

    Heat the extra virgin olive oil in a frying pan over medium-low heat.

  3. Add
    • garlic

    Add the garlic and fry until lightly golden.

  4. Add
    • capers
    • anchovies in oil
    • Olive oil

    Add the capers and anchovies in oil to the pan.

  5. Stir
    • anchovies in oil
    • extra virgin olive oil

    Stir the anchovies until they dissolve into the oil.

  6. Step
    • garlic

    Remove the garlic from the pan.

  7. Toast
    • breadcrumbs

    Add the breadcrumbs and toast them until golden and crisp.

  8. Cook
    • bucatini

    Cook the bucatini in the boiling water until al dente.

  9. Drain
    • bucatini

    Drain the bucatini, reserving a little cooking water.

  10. Add
    • bucatini
    • anchovies in oil
    • breadcrumbs

    Add the bucatini to the anchovy breadcrumb sauce.

  11. Toss
    • bucatini
    • extra virgin olive oil

    Toss until coated, adding reserved pasta water if needed.

  12. Season
    • black pepper

    Season with black pepper and serve immediately.

Bucatini con Alici e Pangrattato Croccante by @maritoemoglie_incucina

25 min

4 servings

🍝

300 g

Bucatini

🐟

60 g

Anchovies in oil

🧄

3 g

Garlic

🫒

20 g

Capers

🥖

50 g

Breadcrumbs

⚫

0.5 g

Black pepper

🧂

1 g

Salt

🫒

45 ml

Olive oil

Preparation Steps

  1. Step 1/12

    Bring a large pot of salted water to a boil.

    🧂salt
    🍲large pot

  2. Step 2/12

    Heat the extra virgin olive oil in a frying pan over medium-low heat.

    🫒extra virgin olive oil
    🍳frying pan

  3. Step 3/12

    Add the garlic and fry until lightly golden.

    🧄garlic
    🍳frying pan
    🥄wooden spoon

  4. Step 4/12

    Add the capers and anchovies in oil to the pan.

    🫒capers
    🐟anchovies in oil
    🍳frying pan
    🥄wooden spoon

  5. Step 5/12

    Stir the anchovies until they dissolve into the oil.

    🐟anchovies in oil
    🫒extra virgin olive oil
    🍳frying pan
    🥄wooden spoon

  6. Step 6/12

    Remove the garlic from the pan.

    🧄garlic
    🍳frying pan
    🥢tongs

  7. Step 7/12

    Add the breadcrumbs and toast them until golden and crisp.

    🥖breadcrumbs
    🍳frying pan
    🥄wooden spoon

  8. Step 8/12

    Cook the bucatini in the boiling water until al dente.

    🍝bucatini
    🍲large pot

  9. Step 9/12

    Drain the bucatini, reserving a little cooking water.

    🍝bucatini
    🧺colander
    🍲large pot

  10. Step 10/12

    Add the bucatini to the anchovy breadcrumb sauce.

    🍝bucatini
    🐟anchovies in oil
    🥖breadcrumbs
    🍳frying pan
    🥢tongs

  11. Step 11/12

    Toss until coated, adding reserved pasta water if needed.

    🍝bucatini
    🫒extra virgin olive oil
    🍳frying pan
    🥢tongs

  12. Step 12/12

    Season with black pepper and serve immediately.

    ⚫black pepper
    🧂salt
    🍳frying pan
    🥄wooden spoon

Composition

Ingredients

Types

Grains, Fish, Preserved Foods, Vegetables, Aromatics, Condiments, Bakery, Spices, Seasonings

Ingredients

Bucatini, Anchovies in oil, Garlic, Capers, Breadcrumbs, Black pepper, Salt, Olive oil

Notes

Olive oil (a drizzle, for frying the garlic)

Allergens

Gluten, Fish

Dietetics

Dietary regimen

Pescatarian, Dairy-free

Calories

510 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 72g, Fat: 17g, Fiber: 4g, Sugars: 3g, Saturated fat: 2.5g

Nutritional Information

Minerals

Sodium: 850mg, Iron: 3.2mg, Calcium: 90mg, Potassium: 220mg

Vitamins

Vitamin B12: 3.2µg, Vitamin E: 2.4mg, Vitamin C: 1.5mg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

large pot, frying pan, colander, wooden spoon, tongs, knife

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Campania

Various

Aspect

Texture

Al dente, Crispy, Tender

Flavors

Savory, Salty, Umami, Garlicky, Briny

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 2 days (Store in an airtight container,Cool promptly,Reheat until hot), freezer : 30 days (Freeze in an airtight container,Texture of pasta and breadcrumbs may soften after thawing)