Name: Bucatini in Fiery Chili-Garlic Paste
Yield: Makes 4 servings
Ingredients: 2/3 cup extra-virgin olive oil; 4 garlic cloves, 3 peeled and 1 minced; 6 small dried chili peppers or 1 teaspoon chili flakes; 1 pound bucatini; 2 tablespoons salt

Bucatini al Fuoco, from Basilicata

The ingenuity of Basilicata's kitchen is embodied in this simple pasta: three ingredients, easy to come by and inexpensive, are combined to make a formidably tasty sauce. The method of pounding garlic and chili peppers into a paste, then cooking the paste in olive oil, is common to Basilicata and Calabria and elevates the ordinary aglio, olio e peperoncino of central and southern Italy to new heights of piquancy.

Recipe notes

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