Prep 30 mins
Cook 0 mins
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.
- 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)
- 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.
Delicious. I love olives but a passed them by in this recipe because of the capers and the salt added to the pasta. I mixed the bread crumbs with the parm and that was lovely. This is really packed with flavor and so filling! A little goes a long way, I made a single serving and I *almost* left the last 3 or 4 bites. I'm so glad that I tried this great recipe for Veg*n Swap 16 :D
I personally do not like olives so I left them out of my portion and added more chickpeas in stead, but other than that I followed the recipe as stated ith great results. This made an extremly tasty sauce in almost no time! Next time I may add a bit of maeat like Chef Kate did. Great pasta dish when you are shorton time, or not!
Yum! Really good pasta. I did add some Italian tuna and used oil-cured olives. The only thing I did differently was to use panko instead of making fresh breadcrumbs. The fresh herbs are a great addition and it's amazing how good the crumbs are--and how they do obviate the necessity of adding parmesan.