bucatini arrabbiata
Kosher salt
1 pound bucatini3 tablespoons extra-virgin olive oil, plus more for drizzling4 cloves garlic, sliced3 tablespoons chopped jarred Calabrian chile peppers2 14-ounce cans cherry tomatoes¼ cup chopped fresh parsley
1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve ½ cup cooking water, then drain.
2. 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.
3. Add the pasta, reserved cooking water, parsley, and remaining 1 tablespoon…
