Bucatini Arrabbiata
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 367
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 62
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 11
- Cholesterol
- 0
- Sodium
- 521
- Total: 30 min
- Active: 30 min
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
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.