Bucatini in Fiery Chili-Garlic Paste

Bucatini in Fiery Chili-Garlic Paste
Bucatini in Fiery Chili-Garlic Paste
Bucatini al Fuoco, from Basilicata The ingenuity of Basilicata's kitchen is embodied in this simple pasta: three ingredients, easy to come by and inexpensive, are combined to make a formidably tasty sauce. The method of pounding garlic and chili peppers into a paste, then cooking the paste in olive oil, is common to Basilicata and Calabria and elevates the ordinary aglio, olio e peperoncino of central and southern Italy to new heights of piquancy.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Italian Garlic Pasta Pepper Sauté Fall
  • 2 tablespoons salt
  • 2/3 cup extra-virgin olive oil
  • 4 garlic cloves, 3 peeled and 1 minced
  • 6 small dried chili peppers or 1 teaspoon chili flakes
  • 1 pound bucatini
  • Carbohydrate 90 g(30%)
  • Fat 38 g(58%)
  • Fiber 4 g(18%)
  • Protein 16 g(32%)
  • Saturated Fat 5 g(27%)
  • Sodium 472 mg(20%)
  • Calories 764

Preparation Heat 1/3 cup of the olive oil in a small skillet over a medium flame. Add the peeled garlic and chili; cook 2 minutes, or until the garlic is golden and the chili peppers are swollen (or the chili flakes are aromatic). Cool the garlic and chili 5 minutes, then crush in a mortar with a pestle into a coarse paste. Add the remaining 1/3 cup of olive oil to the skillet over medium heat and cook the minced garlic until aromatic, about 30 seconds. Stir in the prepared garlic-chili paste and cook 30 seconds. Meanwhile, bring 5 quarts of water to a boil. Add the bucatini and salt and cook until al dente, about 8 minutes. Drain, reserving 1/2 cup of the pasta cooking water. Transfer the bucatini to a serving platter, fold in the chili-garlic sauce and the reserved cooking water, and serve hot. Rustico Clarkson Potter

Preparation Heat 1/3 cup of the olive oil in a small skillet over a medium flame. Add the peeled garlic and chili; cook 2 minutes, or until the garlic is golden and the chili peppers are swollen (or the chili flakes are aromatic). Cool the garlic and chili 5 minutes, then crush in a mortar with a pestle into a coarse paste. Add the remaining 1/3 cup of olive oil to the skillet over medium heat and cook the minced garlic until aromatic, about 30 seconds. Stir in the prepared garlic-chili paste and cook 30 seconds. Meanwhile, bring 5 quarts of water to a boil. Add the bucatini and salt and cook until al dente, about 8 minutes. Drain, reserving 1/2 cup of the pasta cooking water. Transfer the bucatini to a serving platter, fold in the chili-garlic sauce and the reserved cooking water, and serve hot. Rustico Clarkson Potter