Bucatini with Calabrian chili oil, garlic, anchovies, parsley, and lemon zest for bold southern Italian flavors.
# Ingredient list:
→ Pasta
01 - 14 oz bucatini pasta
→ Sauce
02 - 4 tablespoons extra virgin olive oil
03 - 3 tablespoons Calabrian chili paste or 2 tablespoons finely chopped Calabrian chilies in oil
04 - 4 garlic cloves, thinly sliced
05 - 6 anchovy fillets, drained and chopped
06 - 1/2 teaspoon crushed red pepper flakes
07 - 1/2 teaspoon sea salt
08 - Freshly ground black pepper to taste
→ Finishing
09 - 1/4 cup fresh flat-leaf parsley, chopped
10 - Zest of 1 lemon
11 - 1/4 cup grated Pecorino Romano or Parmesan cheese, optional for serving
# Step-by-step guide:
01 - Bring a large pot of salted water to a boil. Cook bucatini according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and chopped anchovies, sautéing for 2 to 3 minutes until fragrant and anchovies have dissolved.
03 - Stir in Calabrian chili paste and red pepper flakes. Cook for 1 to 2 minutes, allowing flavors to fully infuse into the oil.
04 - Add drained bucatini to the skillet, tossing continuously to coat evenly in chili oil. Add reserved pasta water a splash at a time if needed until sauce clings to pasta.
05 - Season with salt and black pepper to taste. Remove from heat and fold in chopped parsley and lemon zest.
06 - Transfer to serving plates immediately. Top with grated Pecorino Romano or Parmesan cheese if desired.
