Bucatini Arrabbiata

Name: Bucatini Arrabbiata
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: Kosher salt; 1 pound bucatini; 3 tablespoons extra-virgin olive oil, plus more for drizzling; 4 cloves garlic, sliced; 3 tablespoons chopped jarred Calabrian chile peppers; 2 14-ounce cans cherry tomatoes; 1/4 cup chopped fresh parsley

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 to 6 servings

Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 to 6 servings

Ingredients

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Kosher salt

1 pound bucatini

3 tablespoons extra-virgin olive oil, plus more for drizzling

4 cloves garlic, sliced

3 tablespoons chopped jarred Calabrian chile peppers

2 14-ounce cans cherry tomatoes

1/4 cup chopped fresh parsley

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
Meanwhile, heat the olive oil in a separate large pot over medium heat. Add the garlic and cook, stirring, until pale golden, about 3 minutes. Add 2 tablespoons chiles and cook, stirring, until the oil is red, about 1 minute. Stir in the cherry tomatoes and 1 cup water and simmer, stirring occasionally, until thickened, about 20 minutes.
Add the pasta, reserved cooking water, parsley and remaining 1 tablespoon chiles to the sauce. Cook, tossing, until well coated, about 1 minute; season with salt. Divide among bowls and drizzle with olive oil.