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BUCATINI AGLIO OLIO E PEPERONCINO

BUCATINI AGLIO OLIO E PEPERONCINO


1 lb Bucatini Pasta
4 tbsp Olio Extravergine d’Oliva
6 cloves garlic, thinly sliced
1/2 tsp Aglio, Olio & Peperoncino Spices
1/4 cup coarsely chopped fresh flat-leaf parsley
1 lemon


2 oz baby argula
1 tbsp Aceto di Vino Rosso
pinch of salt & pepper
freshly grated Parmesan, for serving

Bring a large pot of salted water to a boil. Add the Bucatini Pasta and cook 1 minute less than al dente, about 9 minutes, or according to package instructions. Reserve 2 cups of the cooking water. Drain pasta and set aside.

Meanwhile, heat 3 tablespoons Olio Extravergine d’Oliva in a large skillet over medium-low heat until shimmering. Add the Aglio, Olio & Peperoncino Spices and garlic. Cook until the garlic just begins to turn light golden-brown, 2 to 3 minutes. Squeeze lemon juice over the garlic. Remove the pan from the heat if the pasta is not ready.

Add the pasta water to the skillet as needed until desired creaminess and bring to a simmer over medium-high heat. Simmer until the liquid is reduced by half, about 5 minutes. Add the Bucatini and toss continuously until the sauce thickens and coats the pasta, 1 to 2 minutes. Remove from heat, stir in the parsley and toss to combine.

In a mixing bowl, toss the baby arugula, 1 teaspoon Olio Extravergine d’Oliva, 1 teaspoon Aceto di Vino Rosso and pinch of salt and pepper.

Using pasta fork, plate pasta on serving dish and top with arugula, oil and vinegar mixture.

Serve immediately, topping with plenty of grated cheese. Serves 4-6.

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