Bucatini With Garlic and Olive Oil
Hello to you all, happy day to you whatever day that might be. I’m sorry that I have been a bit absent on my posts, but I have been consumed with work and thus my kitchen has not been hopping. But there is a ray of sunshine peeking through and maybe a sense of normalcy is on the horizon.
Well, tonight’s meal is done in about 20 minutes, is made up of 3 ingredients, is wonderfully healthy, how’s that sound? Great, and it’s very tasty, I love dishes that focus on a few ingredients, it really allows those members to shine and show you what they got. I really never knew how much I enjoy the taste of fresh parsley until I really cooked with it. It is so much more than just a decoration. It adds so much, just give it a chance to shine and it does in this dish.
Tonight’s cocktail conversation trivia is all about Bucatini pasta. Bucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning “hole”, while bucato or its Neapolitan variant perciato means “pierced”. And there you go!
Give it a try, you’ll be glad you did. Have a great new day tomorrow and thanks for reading.
- Kosher salt
- 1/4 cup extra virgin olive oil
- 1/2 pound good quality dried bucatini
- 3 garlic cloves, sliced very thinly
- Pinch of crushed red pepper flakes
- 2 tablespoons of Parmesan cheese
- 2 tablespoons chopped fresh parsley, more to taste (optional)
Bring a large pot of very well salted water to a boil. Heat the olive oil in a sauté pan over medium heat. Start cooking the bucatini. While it cooks, add the garlic to the pan with just enough heat so that it sizzles gently. Add the crushed red pepper flakes. When the outside edges of the garlic are just starting to brown, add 1 cup of the pasta water and a pinch of salt. Keep cooking, shaking the pan to create an emulsion, until the oil and water mixture no longer has that very harsh raw garlic flavor.
When the pasta is al dente, drain it and add it to the pan, along with the chopped parsley, a bit of parmesan cheese, tossing to coat. Serve immediately.
Recipe courtesy of Scott Conant.