Bucatini aglio, olio e peperoncino

From Cookipedia
Jump to: navigation, search


Bucatini aglio, olio e peperoncino
Bucatini aglio, olio e peperoncino
Servings:Serves 4
Calories per serving:323
Ready in:20 minutes
Prep. time:5 minutes
Cook time:15 minutes
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:25th October 2012
Please cast your vote on this recipe!
4.00
Vote nowVote nowVote nowVote nowVote now (one vote)

Normally made with spaghetti, this simple dish is pasta with garlic, oil and chilli. For a change I use bucatini - a long, thick, tubed spaghetti.

Apart from the pasta, you can use as much or as little of the ingredients as you like.

Ingredients

See your street as it was 11 years ago! ...

Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient

Method

  1. In a large pan of lightly salted boiling water, cook the pasta according to the packet instructions.
  2. Meanwhile, heat the oil to medium in a small frying pan and stir in the garlic and chilli flakes.
  3. Cook until the garlic is golden.
  4. When the pasta is cooked, drain and transfer to a serving dish.
  5. Pour the garlic and chilli mixture, with the oil over the pasta and toss lightly.
  6. Sprinkle with the chopped parsley and serve immediately.

Variations

I used chives instead of parsley. Any type of long pasta would work well.

When I have eaten this in Italian restaurants in Spain, it has been made with butter rather oil. Personally, I prefer it with oil, but do sometimes add a knob of butter to the pasta at the end.

Make your own pasta from scratch

A 2 minute step-by-step video showing how to make pasta dough from 2 eggs, 100g of flour and a food mixer.

The normal (non-Youtube) recipe for home-made pasta is here if you prefer.

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.