Bucatini with Bitter Greens
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.
- 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.