Some things in life should be simple. Actually, MOST things in life should be simple (unlike in that movie "It's Complicated"). Mainly, food should be simple. And yes, I know that I sometimes make extremely complicated things, but that's just because I'm a lunatic and bring it upon myself. This next recipe is one of the most delicious and simple dishes to make, and it comes together in a flash!
This recipe uses bottarga - which is salted, cured, and pressed mullet roe (usually grey) from Italy - but this ingredient is relatively expensive and sometimes hard to find. If you do have it on hand or you can find it, lucky you! If not, you realistically can make this pasta omitting that ingredient and it will still be absolutely delicious. Super simple, fresh, delicious, and easy! On to cooking!
Bucatini alla bottarga
Serves 4 small portions
4 oz. dried bucatini - about half of a standard package (you can also make your own pasta!)
5 T olive oil
1 T garlic, minced
1 t chili flakes (more or less, depending on the spice you like)
1/4 C parsley, chopped
Sautéed breadcrumbs (see below)
Fresh ground black pepper
First, fill a tall sauce pot about 3/4 full with water. Add a few tablespoons of salt and bring to a boil. Right as the water begins to boil, heat up the olive oil over medium-low heating in a large saute pan. Toss in the garlic and cook until golden but not burnt. Place your bucatini in the boiling water and swirl around until the entire length of each pasta is submerged (this will cook about 8 minutes until al dente - make sure to try a strand around 7 minutes until it's JUST al dente - it will continue cooking a bit in your sauce pan). Right before the bucatini is done, toss in the chili flakes and allow to quickly toast. The oil should be SUPER fragrant!
When the bucatini is ready, take tongs and place directly into the sauce pan - you don't have to let them drain completely because the starch water will help make a nice pan sauce! Sprinkle with a pinch of salt and toss/stir until each strand is completely coated with the garlic oil.