Bucatini Pasta with Rosemary Breadcrumbs
 
Prep time
Cook time
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Bucatini Pasta with Rosemary Breadcrumbs is a savory yet simple pasta dish filled with fresh rosemary, garlicky breadcrumbs, and grated parmesan cheese.
Serves: 4 servings
Ingredients
  • 1 pound bucatini pasta*
  • 4 tablespoons olive oil, divided
  • 1 cup panko bread crumbs
  • ½ cup Italian breadcrumbs
  • 3-4 garlic cloves, minced
  • ½ cup grated parmesan cheese, plus additional for serving
  • 4-5 springs fresh rosemary with stems removed and roughly chopped
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt to taste
  • 2 teaspoons grated lemon zest
  • 1 cup pasta water, reserved before straining the pasta
  • oven roasted tomatoes (optional, see notes)**
Instructions
  1. Bring a large pot of salted water to boil and cook the pasta to al dente, according to the box instructions
  2. While the pasta is cooking, prepare the rosemary breadcrumb mixture
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat
  4. When the oil is hot, add the minced garlic and saute lightly for 2-3 minutes
  5. When the garlic's bitterness has cooked off, add the panko and Italian breadcrumbs, mixing to combine
  6. Stir the garlic and breadcrumb mixture occasionally until the breadcrumbs start to brown and become golden in color. Watch carefully to ensure the breadcrumbs do not burn
  7. Once the breadcrumbs are golden, add the grated parmesan cheese and fresh rosemary to the mixture, stirring to combine
  8. Gently stir in the salt, red pepper flakes and lemon zest
  9. Remove the breadcrumb mixture from the skillet and set aside
  10. Before draining the pasta, reserve 1 cup of pasta water
  11. When the pasta is cooked to al dente and drained, add the remaining olive oil to the skillet over medium heat and let it warm slightly (1-2 minutes)
  12. When the oil is hot, add in the pasta and gently coat with the hot oil
  13. If the pasta looks a bit dry, add in the pasta water ¼ cup at a time
  14. When the pasta is heated through again, add in the rosemary breadcrumb mixture and toss to coat
  15. Serve immediately with a final grating of parmesan cheese and roasted tomatoes
Notes
*Spaghetti would be a fine substitute if bucatini cannot be found

**To make the oven roasted tomatoes -- 1) Preheat the oven to 400*F 2) Line a large baking sheet with foil, coated lightly with olive oil 3) Toss a pint of grape tomatoes with 1 tablespoon olive oil and salt & pepper to taste. 4) Place the tomatoes on the lined baking sheet and roast in the over for 30-40 minutes, tossing half way through
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/bucatini-pasta-with-rosemary/