Bucatini with Broccolini, Capers, and Lemon | America's Test Kitchen

Ingredients

• 1 pound bucatini
• Salt and pepper
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 12 ounces broccolini, trimmed and cut into 2-inch pieces
• 4 garlic cloves, sliced thin
• 2 cups chicken broth
• 1/2 cup dry white wine
• 2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving
• 1/2 cup capers, rinsed and minced
• 1 tablespoon lemon juice