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Bucatini with Bitter Greens

Bucatini with Bitter Greens

Molly Shuster
Assertive Pecorino Romano stands up to the strong flavors of this dish—bitter greens, mouth-puckering capers, and savory anchovies. If you can’t find bucatini, spaghetti works well, too.
Servings 4


  • 1 tablespoon unsalted butter
  • 1 cup fresh bread crumbs (about
  • 4 slices white bread pulsed in a food processor until crumbs form)
  • ¾ pound bucatini
  • ¼ cup extra-virgin olive oil
  • 5 cloves garlic thinly sliced
  • 5 anchovies minced
  • 2 tablespoons capers
  • 1 large bunch mustard greens tough stems removed, coarsely chopped
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • ½ cup finely grated Pecorino Romano


  • ►Melt butter in a skillet over medium heat. Add bread crumbs and toast until golden, stirring occasionally, about 10 minutes.
  • ►Bring a large pot of salted water to a boil. Add bucatini and cook according to package directions.
  • ►Meanwhile, heat oil in a large sauté pan over medium heat. Add garlic and sauté until softened, about 3 minutes. Add anchovies and capers, and cook 1 minute. Add greens and cook until just wilted, 1 to 2 minutes.
  • ►Transfer pasta and greens to a large bowl, and season generously with salt and pepper. Toss to combine. Divide among 4 plates, and sprinkle with bread crumbs and cheese. Serve immediately.

Molly Shuster

Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.

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