Bucatini with Castelvetrano Olives, Lemon, and Burrata topped with Homemade Breadcrumbs
February 10, 2024
Persons
4
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1 pound bucatini pasta
- 2 cups stale French bread, torn into pieces
- 1/2 cup olive oil, divided
- 4 cloves garlic, minced
- 1 cup Castelvetrano olives, chopped
- Zest of 1-2 lemons
- 1/4 cup fresh basil leaves, thinly sliced, plus extra for garnish
- Salt and pepper to taste
- Burrata cheese
- Additional lemon zest for garnish
Instructions
- Prepare Homemade Breadcrumbs: In a food processor, pulse stale French bread pieces (or other stale bread) until coarse breadcrumbs form. Heat 2 tablespoons of olive oil in a pan over medium heat. Add breadcrumbs and cook, stirring occasionally, until golden brown and crisp, about 5-7 minutes. Remove from heat and set aside.
- Cook Bucatini: Bring a large pot of salted water to a boil. Cook the bucatini according to package instructions until al dente.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add chopped Castelvetrano olives and cook for another 2 minutes. Stir in lemon zest and the remaining 1/4 cup of olive oil.
- Add the cooked bucatini to the skillet with the olive and lemon sauce. Toss to coat the pasta evenly. If the pasta seems dry, add some more olive oil. Season with salt and pepper to taste.
- Stir in thinly sliced basil leaves and mix well to incorporate into the pasta.
- Serve and top each portion with a generous sprinkle of homemade breadcrumbs. Tear the burrata cheese into pieces and place a portion on top of each serving. Drizzle with a little extra olive oil, sprinkle with additional basil leaves and lemon zest for garnish.
- Buon appetito!
