Martha Stewart Bucatini with Cauliflower, Capers, and Lemon

Martha Stewart bucatini with cauliflower, capers, and lemon takes 25 minutes and one skillet to make a tangy, crisp-topped weeknight pasta dinner. This quick, easy one-pot pasta recipe fits busy weeknights, Meatless Monday, date night and cozy family dinners all year long.

Chop the cauliflower very fine, because tiny pieces turn golden and crisp under the broiler in just 5 minutes. Big florets stay raw in the middle by the time the pasta is heated through.

Martha cooks the dry bucatini right in the skillet with 5 cups of water, so the starch thickens into the sauce as the liquid reduces. Then the cauliflower, capers and Parmesan go on top and broil in the same pan, so the whole dish needs only one skillet.

Martha Stewart Bucatini with Cauliflower, Capers, and Lemon

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

5

minutes

Calories

560

kcal

The bucatini turns silky as the water cooks down into a light, starchy sauce with lemon and red pepper flakes. Under the broiler, the cheesy cauliflower topping gets golden and crunchy while the pasta underneath stays tender.

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 ½ ounces), plus more for serving
  

Directions

• Heat the broiler: Heat the broiler with the rack 8 inches from the heating element. That distance browns the topping later without burning it.
• Cook the pasta: Combine 1 pound bucatini, 5 cups water, 2 tablespoons oil, 1 oregano sprig, 1/4 teaspoon red-pepper flakes and 2 teaspoons salt in a large, straight-sided ovenproof skillet. Bring it to a boil over medium-high heat, then cook, stirring occasionally, for about 8 minutes until the sauce is mostly reduced and the pasta is al dente.
• Add the lemon: Take the skillet off the heat and stir in 1 teaspoon lemon zest and 2 tablespoons lemon juice. That keeps the lemon flavor bright instead of cooked down.
• Mix the topping: Toss 4 cups finely chopped cauliflower in a bowl with 3 tablespoons capers, 1/2 cup Parmesan and 1 tablespoon oregano leaves. Add the remaining 2 tablespoons oil and 1/2 teaspoon salt, then sprinkle it evenly over the pasta in the skillet.
• Broil the pasta: Broil for about 5 minutes, until the cauliflower is golden in spots and the pasta is heated through. Then toss everything together right in the pan.
• Serve it up: Serve with more Parmesan and red-pepper flakes, a drizzle of olive oil and lemon wedges. Each bowl gets a squeeze of lemon right before eating.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Microplane zester grater, OXO 4-sided box grater, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different pasta than bucatini?

Spaghetti or linguine works as a swap, since they are similar long shapes with a similar cooking time. Check the pasta a minute or two early, because the water reduces fast and thinner noodles can finish sooner.

What if I don't have an ovenproof skillet?

Cook the pasta in any large, straight-sided pot, then pour it into a 9x13 baking dish before adding the topping. Broil it there for the same 5 minutes, and you only lose the one-pan cleanup.

Can I make this ahead of time?

You can chop the cauliflower and mix it with the capers, Parmesan and oregano a few hours ahead and keep it covered in the fridge. Cook the pasta and broil it right before serving, because the topping is best crisp.

How do I store and reheat leftovers?

Leftovers keep in an airtight container in the fridge for about 2 days, though the topping softens as it sits. Reheat in a skillet with a splash of water over medium heat so the pasta loosens up again.

What's the most common mistake with this dish?

Leaving the cauliflower in big pieces is the usual problem, since they don't cook through in 5 minutes under the broiler. Chop them as fine as small crumbs so they brown and soften at the same time.