| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 367 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 521 mg |
Reviews
This is great. So delicious, just enough spice for us, maybe even a little less would be good – removing the seeds from the chili peppers before adding may be okay for our tastes. We will be making this again.
I made this with handmade spaghetti and it was so satisfying, simple, flavorful, and easy to make, with the leftovers I added mozzarella and it did not disappoint.
Easy and so flavorful! The Calabrian Chile peppers are a must. I ordered mine from amazon. I will definitely be making this regularly.