Bucatini with Breadcrumbs and Bottarga


This bucatini with breadcrumbs and bottarga recipe is courtesy of Martha's personal chef, Tony Esnault. It's a delicious pasta recipe everyone will love.


  • 5 garlic cloves

  • ½ cup olive oil

  • 1 cup fresh breadcrumbs

  • Coarse salt

  • 1 pound bucatini pasta

  • ¼ cup plus 2 tablespoons capers, drained

  • ¼ cup yellow raisins, chopped

  • 4 cups chicken stock

  • 2 teaspoons preserved lemon, rinsed, rind only, cut into small pieces

  • 1 tablespoon lemon juice

  • 6 tablespoons unsalted butter

  • 1 teaspoon Aleppo pepper

  • ¼ cup pine nuts, toasted

  • ½ cup flat-leaf parsley, coarsely chopped

  • ½ cup grated Parmesan cheese, plus Parmesan shavings for serving

  • 1 tablespoon grated bottarga, plus bottarga shavings for serving

  • Extra virgin olive oil, for serving


  1. Finely chop 1 garlic clove. In a medium skillet, heat 1/4 cup olive oil over medium heat. Add chopped garlic and cook, stirring, until fragrant, about 30 seconds. Add breadcrumbs and cook, stirring, until golden brown, about 5 minutes; set aside.

  2. Bring a large pot of water to a boil over high heat. Generously salt boiling water and add pasta. Cook until still very firm, 5 to 6 minutes. Drain, reserving 1 cup pasta water.

  3. Meanwhile, in a large high-sided skillet, heat remaining 1/4 cup oil over medium-high heat. Crush remaining 4 garlic cloves and add to skillet along with capers, and raisins; cook, stirring, for 1 minute. Add chicken stock, preserved lemon, lemon juice, butter, Aleppo pepper, and a pinch of salt.

  4. Bring to a simmer and add pasta. Cook, stirring often, until the pasta is al dente, about 3 minutes; remove from heat. Remove garlic cloves and discard. Stir in pine nuts, parsley, grated Parmesan and bottarga. Add reserved pasta water, 1/4 cup at a time, if pasta seems too dry.

  5. Garnish with reserved breadcrumb mixture, shaved parmesan and bottarga, and drizzle with extra virgin olive oil. Serve immediately.

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