A simple, traditional olive oil and garlic bucatini for the hot summer months!
1 pound PASTA REA bucatini
1/2 cup extra-virgin olive oil
4 cloves whole garlic
4 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
¼ cup rough-chopped Italian parsley
4 ounces of grated parmesan cheese
Cracked pepper (optional)
Bring a large pot of salted water to a hard rolling boil.
Heat the olive oil (on medium) in a large thick bottom skillet. Add the whole garlic cloves and cook until golden brown. Remove garlic, discard or save for garnish in the finished dish or another preparation. Keep oil on low heat or remove from flame.
Add the pasta to the boiling water, stirring to prevent the pasta from sticking to the pot.
While the pasta is cooking add the sliced garlic to the warm oil. Turn heat up to medium and cook garlic to a golden brown. Add some of the pasta water to the oil to stop the cooking process. Add the red pepper flakes and continue the cooking allowing the flavors to combine.
Cook the pasta to al dente, drain reserving a small amount of the water to use if needed to add to the sauce to increase volume. Add the parsley and season to taste with more salt and or cracked pepper, toss and incorporate well. Garnish with fresh cracked pepper and parmesan cheese.
If you have questions regarding the preparation, please contact Chef Tony at firstname.lastname@example.org or call 602 485-9924. He is always happy to discuss recipes!