Fiery bucatini tossed in bold Calabrian chili oil with garlic, anchovies, parsley, and lemon zest.
# What You'll Need:
→ Pasta
01 - 14.1 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 - 0.5 teaspoon crushed red pepper flakes
07 - 0.5 teaspoon sea salt
08 - Freshly ground black pepper to taste
→ Finish
09 - 0.25 cup fresh flat-leaf parsley, chopped
10 - Zest of 1 lemon
11 - 0.25 cup grated Pecorino Romano or Parmesan cheese
# How to Make It:
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 - Heat olive oil in a large skillet over medium heat. Add garlic and 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 the flavors to infuse into the oil.
04 - Add the drained bucatini to the skillet, tossing to coat evenly in the chili oil. Add reserved pasta water gradually, a splash at a time, until the sauce clings to the pasta.
05 - Season with salt and black pepper. Remove from heat and mix in chopped parsley and lemon zest.
06 - Transfer to serving plates immediately. Top with grated Pecorino Romano or Parmesan cheese if desired.
