Bucatini aglio, olio e peperoncino: Difference between revisions
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|title=Bucatini aglio, olio e peperoncino Italian | |title=Bucatini aglio, olio e peperoncino an Italian recipe | ||
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|keywords=Bucatini aglio, olio e peperoncino Italian recipes | |keywords=Bucatini aglio, olio e peperoncino Italian recipes | ||
|description=Normally made with spaghetti, this simple dish is pasta with garlic, oil and chilli | |description=Normally made with spaghetti, this simple dish is pasta with garlic, oil and chilli | ||
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|DatePublished=25th October 2012 | |||
|Author=Chef | |||
|Servings = Serves 4 | |||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 20 minutes | |TotalTime = 20 minutes | ||
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| [[Chilli flakes]], to taste | | [[Chilli flakes]], to taste | ||
| [[Flat-leaved parsley]], finely chopped, to garnish | | [[Flat-leaved parsley]], finely chopped, to garnish | ||
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===Method=== | ===Method=== | ||
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{{RecipeMethod | {{RecipeMethod | ||
| In a large pan of lightly [[Salted|salted]] [[Boiling|boiling]] water, cook the [[Pasta|pasta]] according to the packet instructions. | | In a large pan of lightly [[Salted|salted]] [[Boiling|boiling]] water, cook the [[Pasta|pasta]] according to the packet instructions. | ||
| | | Meanwhile, heat the [[Oil|oil]] to medium in a small [[Frying pan|frying pan]] and stir in the [[Garlic|garlic]] and [[Chilli flakes|chilli flakes]]. | ||
| Cook until the [[Garlic|garlic]] is golden. | | Cook until the [[Garlic|garlic]] is golden. | ||
| When the [[Pasta|pasta]] is cooked, drain and transfer to a serving dish. | | When the [[Pasta|pasta]] is cooked, drain and transfer to a serving dish. | ||
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When I have eaten this in [[Italian]] restaurants in [[Spain]], it has been made with [[Butter|butter]] rather [[Oil|oil]]. Personally, I prefer it with oil, but do sometimes add a knob of butter to the [[Pasta|pasta]] at the end. | When I have eaten this in [[Italian]] restaurants in [[Spain]], it has been made with [[Butter|butter]] rather [[Oil|oil]]. Personally, I prefer it with oil, but do sometimes add a knob of butter to the [[Pasta|pasta]] at the end. | ||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 12:17, 3 February 2016
| Bucatini aglio, olio e peperoncino | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 20 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| 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
- 300-400g bucatini or spaghetti
- Olive oil, to taste
- Garlic to taste, finely chopped
- Chilli flakes, to taste
- Flat-leaved parsley, finely chopped, to garnish
Method
- In a large pan of lightly salted boiling water, cook the pasta according to the packet instructions.
- Meanwhile, heat the oil to medium in a small frying pan and stir in the garlic and chilli flakes.
- Cook until the garlic is golden.
- When the pasta is cooked, drain and transfer to a serving dish.
- Pour the garlic and chilli mixture, with the oil over the pasta and toss lightly.
- 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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