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Wednesday, 18 January 2012

Bucatini Aglio, Olio e Peperoncino

If you are like me, you love Asian food and as with many Asian recipes you need one teaspoon of this and two tablespoon of that, which leaves your pantry chockfull of an array of condiments.  However,  many of these ingredients can do 'double-duty' and cross cultural boundaries. In this recipe garlic-chili paste is the star of a quick and easy Italian pasta dish. 

1 tbsp salt
1/4 cup + 1 tsp olive oil
1/3 cup Panko breadcrumbs
5-6 cloves garlic, sliced thinly
2 tbsp garlic-chili paste
3 ladle fulls, pasta water
1 package Bucatini pasta
1/4 cup chopped parsley
1/2 cup Parmesan cheese

Bring a large pot of water with salt to a boil. In a small pan heat 1 tsp olive oil and add breadcrumbs and toast until golden brown.  Remove from heat and set aside.

In your largest skillet (this will be used to toss all the pasta) heat 1/4 cup olive oil on medium heat and add garlic, cook for 3 minutes. 

Add pasta to water, cooking until al dente (about 6-7 minutes).

While pasta is cooking, add chili paste to the skillet with the garlic and stir. Cook for 2-3 minutes.  Add 3 ladle-fulls of pasta water and continue to simmer.  Once pasta is cooked through, remove with tongs and add to skillet with garlic and chili.  Add parsley and toss well to coat pasta.  Remove from heat, add Parmesan, and toss. Serve with a sprinkle of toasted breadcrumbs.

1 comment:

  1. I love pasta and pecorino. I must make this.

    ReplyDelete