I recently came across this wonderfully deceptive grain and couldn’t wait to use it in a recipe! Bucatini looks a lot like spaghetti, but comes with a particularly distinct feature. Not only is it thicker than spaghetti, it’s actually hollow in the middle—making it the perfect pasta to stew in any soup.
Here’s what You’ll Need:
- ¼ bunch parsley
- bunch basil
- ½ pint grape tomatoes
- 2 tsp garlic, minced
- 1 lemon, halved
- 2 Pollock fillets
- 4 ounces bucatini
- ¼ cup panko bread crumbs
- ¼ tsp dried oregano
- 1/3 cup grated pecorino cheese
- 1 tsp olive oil
- 4 ½ cups vegetable stock
- Pinch of kosher salt and black pepper
When working with fresh produce, always, rinse properly.
- Preheat the oven to 400 degrees Fahrenheit.
- Roughly chop the parsley and basil leaves, discarding the stems. Halve the grape tomatoes and the lemon. Then rinse the pollock and pat dry with paper towel.
- In a large high-sided pan over medium-high heat, pour in vegetable stock. Immediately add the basil, tomato garlic, and bucatini. Drizzle in the olive oil and season with salt and pepper.
- Increase the heat to high and bring the broth mixture to a boil, then cover and reduce heat to medium low. Simmer until bucatini is al dente, approximately 8 minutes, stirring occasionally. Remove the pan from heat, covering to keep warm, and set aside.
- While the bucatini stews, combine parsley, juice of 1 lemon, panko bread crumbs, dried oregano, and half of grated pecorino in a medium bowl. Season the pollock on both sides with salt and pepper. Sprinkle oreganata mixture over rounded sides and press to adhere.
- Place the pollock on a parchment-lined baking sheet and bake until crust is golden and the pollock is opaque and cooked through, approximately 8-10 minutes.
That’s it, you’re ready to eat! Divide the stewed bucatini and broth evenly between 2 bowls. Top with the pollock and sprinkle the remaining grated pecorino over the dish. This ridiculously easy recipe makes 2 plates at approximately 370 calories/plate.