Bucatini aglio, olio e peperoncino

Normally made with spaghetti, this simple dish is pasta with garlic, oil and chilli. For a change I use bucatini - a long, thick, tubed spaghetti.

Apart from the pasta, you can use as much or as little of the ingredients as you like.

Bucatini aglio, olio e peperoncino

Servings:	Serves 4
Calories per serving:	323
Ready in:	20 minutes
Prep. time:	5 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	25th October 2012

Best recipe review Chilli spaghetini 4/5 …with garlic - Yum! Susie

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 350g bucatini or spaghetti
• Olive oil, to taste
• Garlic to taste, finely chopped
• Chilli flakes, to taste
• Flat-leaved parsley, finely chopped, to garnish

Method

1. In a large pan of lightly salted boiling water, cook the pasta according to the packet instructions.
2. Meanwhile, heat the oil to medium in a small frying pan and stir in the garlic and chilli flakes.
3. Cook until the garlic is golden.
4. When the pasta is cooked, drain and transfer to a serving dish.
5. Pour the garlic and chilli mixture, with the oil over the pasta and toss lightly.
6. Sprinkle with the chopped parsley and serve immediately.

Variations

I used chives instead of parsley. Any type of long pasta would work well.

When I have eaten this in Italian restaurants in Spain, it has been made with butter rather oil. Personally, I prefer it with oil, but do sometimes add a knob of butter to the pasta at the end.

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