Best 2 Bucatini With Olive Caper Sauce Recipes

Embark on a culinary journey to the heart of Italian cuisine with our delectable Bucatini with Olive Caper Sauce recipe. This classic pasta dish, originating from the Lazio region of Italy, is a symphony of flavors that will tantalize your taste buds.

Dive into the enticing world of Bucatini, a thick, hollow spaghetti with a unique texture that perfectly captures the essence of the accompanying sauce. Coated in a luscious Olive Caper Sauce, this dish bursts with the briny, savory notes of succulent capers, the richness of plump olives, and the aromatic freshness of parsley.

Our detailed recipe guide will lead you through the process of creating this culinary masterpiece. From selecting the finest ingredients to mastering the art of combining flavors, we'll unveil the secrets behind this timeless dish.

In addition to the classic Bucatini with Olive Caper Sauce, our article presents a delightful array of variations that cater to diverse tastes and preferences. Explore the vibrant flavors of the Puttanesca Sauce, where capers, olives, and anchovies dance together in a spicy tomato sauce. Indulge in the simplicity of Aglio e Olio, a delightful combination of garlic, olive oil, and red pepper flakes that showcases the purity of Italian flavors.

For those seeking a vegetarian delight, our Roasted Red Pepper Sauce offers a symphony of sweet and smoky flavors, while the Vegan Pesto Sauce provides a vibrant green hue and a nutty, herbaceous taste.

With step-by-step instructions, helpful tips, and a captivating exploration of Italian culinary traditions, our article will inspire you to recreate these mouthwatering recipes in the comfort of your own kitchen. Embark on this culinary adventure and savor the authentic flavors of Italy with every bite.

Let's cook with our recipes!

BUCATINI WITH OLIVES, SUN-DRIED TOMATOES, AND BASIL

Bucatini with Olives, Sun-Dried Tomatoes, and Basil image

Provided by Nancy Silverton

Categories Olive Pasta Tomato Basil Boil

Number Of Ingredients 10

Ingredients

Kosher salt
12 ounces bucatini
3/4 cup black olive tapenade
3 cups basil leaves (from about 1 large bunch)
1/2 cup roughly chopped fresh Italian parsley leaves
24 oil-packed sun-dried tomatoes, drained and torn into bite-size pieces (heaping 1/2 cup)
High-quality extra-virgin olive oil, for drizzling
Sea salt
Freshly ground black pepper
Parmigiano-Reggiano wedge, for shaving

Steps:

Bring a large pot of water to a boil over high heat and add a generous amount of kosher salt. Stir in the bucatini, return the water to a boil, and cook the pasta, stirring occasionally to prevent the strands from sticking together, until it's al dente. (Since cooking times vary, for perfectly cooked pasta, refer to the package instructions for the recommended time and taste the pasta frequently while it cooks.)
Put the tapenade in a large skillet.
Drain the pasta and quickly add it, still dripping with water, to the skillet with the tapenade. Place the skillet over medium heat and cook the pasta, gently stirring to coat the pasta with the tapenade, until it's warmed through, about 1 minute.
Turn off the heat, add the basil, parsley, and sun-dried tomatoes and toss to combine.
Use tongs to lift the pasta out of the skillet and pile it onto four plates, dividing it evenly and twisting it into high mounds.
Finish each serving with a drizzle of olive oil, a pinch of sea salt, freshly ground black pepper, and Parmesan cheese shavings.

BUCATINI WITH CAULIFLOWER, CAPERS, AND LEMON

Bucatini with Cauliflower, Capers, and Lemon image

A fast weeknight pasta that doesn't skimp on flavor. The bucatini cooks in the what becomes the sauce (yes, a one-pot dinner!). The cauliflower is chopped fine, then mixed with capers and Parmesan, and cooks under the broiler atop the pasta.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 25m

Number Of Ingredients 9

Ingredients

1 pound bucatini
1/4 cup extra-virgin olive oil, plus more for drizzling
1 sprig oregano, plus 1 tablespoon lightly packed fresh leaves
1/4 teaspoon red-pepper flakes, plus more for serving
2 1/2 teaspoons coarse salt
1 teaspoon finely grated lemon zest and 2 tablespoons fresh lemon juice, plus wedges for serving
4 cups finely chopped cauliflower florets (from 1 head)
3 tablespoons capers, preferably salt-packed, rinsed and drained
1/2 cup finely grated Parmesan (1 1/2 ounces), plus more for serving

Steps:

Heat broiler with rack 8 inches from heating element. Combine pasta, 5 cups water, 2 tablespoons oil, oregano sprig, pepper flakes, and 2 teaspoons salt in a large, straight-sided ovenproof skillet. Bring to a boil over medium-high heat; continue cooking, stirring occasionally, until sauce is mostly reduced and pasta is al dente, about 8 minutes. Remove from heat; stir in lemon zest and juice.
In a bowl, toss cauliflower with remaining 2 tablespoons oil and 1/2 teaspoon salt, capers, Parmesan, and oregano leaves. Sprinkle over pasta in skillet. Broil until cauliflower is golden in spots and pasta is heated through, about 5 minutes. Toss to combine. Serve with more cheese and pepper flakes, a drizzle of oil, and lemon wedges.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your dish. Look for ripe tomatoes, briny olives, and tangy capers.
Don't be afraid to adjust the recipe to your taste. If you like more or less garlic, add it accordingly. If you prefer a spicier sauce, add a pinch of red pepper flakes.
Serve the bucatini with a sprinkle of grated Parmesan cheese and a drizzle of olive oil. This will add a delicious finishing touch to the dish.

Conclusion:

Bucatini with Olive Caper Sauce is a simple yet flavorful pasta dish that is perfect for a quick and easy weeknight meal. With just a few pantry staples, you can create a delicious and satisfying dish that the whole family will love. So next time you're looking for a quick and easy pasta recipe, give Bucatini with Olive Caper Sauce a try. You won't be disappointed!