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BUCATINI IN FIERY CHILI-GARLIC PASTE




Source of Recipe


epicurious






List of Ingredients



• 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
  
• 2 tablespoons salt
  






Instructions



1. 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.
   
2. 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.
   
   
   
3. 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.
   






Final Comments


Makes 4 servings.