- 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
e e
e
100 FOOD NETWORK MAGAZINE ●NOVEMBER 2019