Bucatini aglio, olio e peperoncino

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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

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

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

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.


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