BUCATINI ARRABBIATA

Bucatini Arrabbiata image

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

Previous Next

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

Steps:

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.