Shrimp & Tomato Bucatini Pasta

with Oregano Breadcrumbs & Spinach

35 MIN

+$1.45/serving 4 Servings

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with Chicken Breasts

From the Test Kitchen

Here, plump shrimp, sweet peppers, and tender strands of bucatini are tossed in a rich tomato sauce. The dish gets welcome textural contrast from the addition of crispy breadcrumbs—briefly toasted in the pan with oregano.
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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
¾ lb Bucatini Pasta
2 cloves Garlic
½ lb Sweet Peppers
2 Scallions
¼ cup Panko Breadcrumbs
1 Tbsp Verjus Blanc
1 oz Salted Butter
1 14-Oz Can Whole Peeled Tomatoes
¼ cup Tomato Paste
1 tsp Whole Dried Oregano
5 oz Baby Spinach
¼ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Place the tomatoes in a bowl; gently break apart with your hands.

2 Make the oregano breadcrumbs

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the breadcrumbs; season with salt, pepper, and the oregano. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a plate. Wipe out the pan.

3 Cook & chop the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, roughly chop the cooked chicken.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 6 to 8 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

5 Cook the vegetables & make the sauce

Meanwhile, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the tomato paste and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the crushed tomatoes and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat and stir in the verjus. Working in batches if necessary, add the spinach and stir until slightly wilted. Taste, then season with salt and pepper if desired.

6 Finish & serve your dish

To the pot of cooked pasta, add the cooked vegetables and sauce, chopped chicken, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the oregano breadcrumbs. Garnish with the sliced green tops of the scallions. Enjoy!