Bucatini with fire
Instructions
To Brown the garlic cloves peeled in 4 tablespoons of olive oil, add whole chilies and just become shiny and swollen remove them along with the garlic with a skimmer.
Crush garlic and chiles in a mortar until mixture is well blended.
Cook pasta al dente in salted water, add the hot sauce and toss with 4 tablespoons of olive oil: distribute it in individual plates and serve immediately.
Ingredients and dosing for 4 persons
- 350 g of type pasta bucatini
- 6 dried peperoncini piccanti
- 3 cloves of garlic
- 8 tablespoons of olive oil
- Salt