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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.
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Servings 4

Ingredients
  

  • 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

Instructions
 

  • ►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.