Food Network Magazine - (11)November 2019

(Comicgek) #1

  1. Bring a large pot of salted water to a boil. Add the


pasta and cook as the label directs. Reserve ½ cup


cooking water, then drain.


2.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.


3.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.


BUCATINI ARRABBIATA


ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4 to 6


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


¼ cup chopped fresh


parsley


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100 FOOD NETWORK MAGAZINE ●NOVEMBER 2019

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