Bucatini with Broccolini, Capers, and Lemon
By America's Test KitchenPublished on June 8, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound bucatini Salt and pepper 2 tablespoons extra-virgin olive oil, plus extra for drizzling12 ounces broccolini, trimmed and cut into 2-inch pieces4 garlic cloves, sliced thin2 cups chicken broth ½ cup dry white wine 2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving½ cup capers, rinsed and minced1 tablespoon lemon juice
Before You Begin
You can use other long pastas, such as spaghetti or linguine, in this recipe.
Instructions
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.
- Meanwhile, heat oil in 12-inch skillet over medium-high heat until shimmering. Add broccolini, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until broccolini is just tender, about 4 minutes. Transfer broccolini mixture to plate; set aside.
- Add broth and wine to now-empty skillet and bring to simmer. Cook until sauce is reduced to 2 cups, about 7 minutes. Add sauce to pasta and toss to combine, adjusting consistency with reserved cooking water as needed. Stir in Pecorino, capers, lemon juice, and broccolini mixture and season with salt and pepper to taste. Drizzle with extra oil. Serve with extra Pecorino.
Time
30 minutesYield
Serves 4Ingredients
1 pound bucatini
Salt and pepper
2 tablespoons extra-virgin olive oil, plus extra for drizzling
12 ounces broccolini, trimmed and cut into 2-inch pieces
4 garlic cloves, sliced thin
2 cups chicken broth
½ cup dry white wine
2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving
½ cup capers, rinsed and minced
1 tablespoon lemon juice
Ingredients
1 pound bucatini
Salt and pepper
2 tablespoons extra-virgin olive oil, plus extra for drizzling
12 ounces broccolini, trimmed and cut into 2-inch pieces
4 garlic cloves, sliced thin
2 cups chicken broth
½ cup dry white wine
2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving
½ cup capers, rinsed and minced
1 tablespoon lemon juice
Ingredients
1 pound bucatini
Salt and pepper
2 tablespoons extra-virgin olive oil, plus extra for drizzling
12 ounces broccolini, trimmed and cut into 2-inch pieces
4 garlic cloves, sliced thin
2 cups chicken broth
½ cup dry white wine
2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving
½ cup capers, rinsed and minced
1 tablespoon lemon juice
Why This Recipe Works
We sauté the broccolini with garlic, salt, and pepper until just tender to ensure that it doesn’t overcook when added to the pasta.
Before You Begin
You can use other long pastas, such as spaghetti or linguine, in this recipe.
Instructions
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.
- Meanwhile, heat oil in 12-inch skillet over medium-high heat until shimmering. Add broccolini, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until broccolini is just tender, about 4 minutes. Transfer broccolini mixture to plate; set aside.
- Add broth and wine to now-empty skillet and bring to simmer. Cook until sauce is reduced to 2 cups, about 7 minutes. Add sauce to pasta and toss to combine, adjusting consistency with reserved cooking water as needed. Stir in Pecorino, capers, lemon juice, and broccolini mixture and season with salt and pepper to taste. Drizzle with extra oil. Serve with extra Pecorino.
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