Bucatini with Ramps and Pangrattato

Bucatini with Ramps and Pangrattato
Staff Writer
Bucatini with Ramps and Pangrattato

Wild Olive

Bucatini with Ramps and Pangrattato

This is my favorite vegetable. Ramps show up early and often on our menu, but no option is more popular than this dish. Pangrattato, if you've never had it before, is a topping made with old bread, spiced up with a little chile and rounded out with some anchovy for some richness. It's the perfect accompaniment to this pasta dish.

Click here to see In Season: Ramps.


For the pangrattato

Preheat the oven to 200 degrees.

Heat the olive oil in a large sauté pan over medium heat. Add the dried bread pieces, making sure the bread is completely coated with a little oil to spare (add more oil if necessary). Toss the bread with salt and pepper, to taste, constantly stirring until golden brown and crispy. 

Add the remaining ingredients and toss until the garlic begins to brown. Line a baking sheet with a clean kitchen towel and place on the baking sheet. Place in the oven to dry out the bread, for at least 45 minutes.

For the bucatini

In a large pot, bring the water to a boil over high heat and add the salt. Cook the bucatini. Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the garlic and brown. Then, remove the cloves with a slotted spoon, leaving the oil in the pan.

Add the ramp stems to the pan. Sauté, but be careful not to brown. Season with red pepper flakes and black pepper, to taste, and add the ramp leaves. Add a ladleful of pasta water to the pan and set aside.

Once the pasta is al dente, add the bucatini to the sauté pan, making sure to reserve some of the cooking water and raise the heat. Add about ½ cup or so of pasta water to the sauté pan and continue to cook the pasta so that it absorbs all of the flavor. 

Once the pasta water has almost completely evaporated, add the butter and swirl the pan until the sauce is emulsified. Add the Parmesan, season with salt, to taste, and toss. Divide the pasta among 4 bowls. Serve with additional grated cheese and top with the pangrattato.


Calories per serving:

1,910 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 153g 235%
  • Carbs 114g 38%
  • Saturated 32g 158%
  • Fiber 7g 26%
  • Trans 1g
  • Sugars 7g
  • Monounsaturated 100g
  • Polyunsaturated 16g
  • Protein 26g 51%
  • Cholesterol 56mg 19%
  • Sodium 4,017mg 167%
  • Calcium 353mg 35%
  • Magnesium 104mg 26%
  • Potassium 503mg 14%
  • Iron 5mg 27%
  • Zinc 3mg 18%
  • Phosphorus 391mg 56%
  • Vitamin A 198µg 22%
  • Vitamin C 22mg 37%
  • Thiamin (B1) 0mg 26%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 5mg 23%
  • Vitamin B6 0mg 16%
  • Folic Acid (B9) 102µg 25%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 19mg 97%
  • Vitamin K 168µg 210%
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