Bucatini in Fiery Chili-Garlic Paste

1. 1

   Heat 1/3 cup of the olive oil in a small skillet over a medium flame.

2. 2

   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).

3. 3

   Cool the garlic and chili 5 minutes, then crush in a mortar with a pestle into a coarse paste.

4. 4

   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.

5. 5

   Stir in the prepared garlic-chili paste and cook 30 seconds.

6. 6

   Meanwhile, bring 5 quarts of water to a boil.

7. 7

   Add the bucatini and salt and cook until al dente, about 8 minutes.

8. 8

   Drain, reserving 1/2 cup of the pasta cooking water.

9. 9

   Transfer the bucatini to a serving platter, fold in the chili-garlic sauce and the reserved cooking water, and serve hot.

* Per serving · 4 servings · Values may vary.

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