The ever toothsome bucatini with artichokes and capers

Bucatini's long, hollow, toothsome noodles are so satisfying. They make a great spaghetti aglio, olio, e peperoncino (Italy's answer to chicken soup).

Another favorite is a one-skillet Bucatini tossed with olive oil, garlic, capers, and artichokes straight from the jar. 

In a large, deep skillet, bring the following to a boil over medium-high heat-stirring occasionally for eight minutes until the sauce thickens:

  • five cups water
  • 1 pound bucatini
  • 2 Tablespoons olive oil
  • 1 sprig of lemon thyme
  • 1 clove garlic
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons sea salt

Stir in the juice and zest of one small lemon, two eight-ounce jars of artichoke hearts (drained) and 3 tablespoons salt-packed capers (drained and rinsed).

Serve immediate with more red-pepper flakes, freshly grated parmesan and bread crumbs (if you are carb loading).

 

jane beck

rayogram, 305 West Broadway Suite 275, New York, NY 10013

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