Bucatini Arrabbiata

(from castro15’s recipe box)

Categories: Pasta


  • Kosher salt
  • 1 lb. bucatini
  • 3 tbsp. olive oil, plus more for drizzling
  • 4 garlic cloves, sliced
  • 3 tbsp. chopped jarred Calabrian chile peppers
  • 2 14oz. cans cherry tomatoes
  • 1/4 cup chopped parsley


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Reserve 1/2 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 tbsp. 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 tbsp. chiles to the sauce. Cook, tossing, until well coated, about 1 minute; season with salt. Divide among bowls and drizzle with olive oil.

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