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Nutrition Facts
Serving Size 216 g
(Approx. 6 Servings)
Amount Per Serving
Calories 430 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 115 mg 5%
Total Carbohydrate 58 g 19%
Dietary Fiber 3 g 12%
Sugars 1 g
Protein 12 g
Vitamin A 4% Iron 15%
Vitamin C 2% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Buccatini with Garlic, Chili and Pecorino
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

16 Oz Central Market Organic Bucatini Bronze Cut
1/4 cup(s) Sonoma Gourmet Sautéed Garlic California Extra Virgin Olive Oil, plus more as needed for tossing with pasta
5 garlic cloves, smashed
1 1/2 Tsp Gourmet Garden Lightly Dried Chili Pepper
1 cup(s) Pecorino Romano, grated
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Instructions

1
Bring a large pot of water to a boil, add pasta and cook according to package instructions.
2
Reserve 1 cup of pasta cooking water for sauce, drain excess water and set pasta aside. Toss pasta with a little olive oil to keep it from sticking while making sauce.
3
Using same pot or a large sauté pan add olive oil, set over medium low heat. Once olive oil is hot, add smashed garlic cloves and allow to fry gently until garlic starts to turn light to medium brown and smells fragrant.
4
Remove and discard garlic cloves, add chili flakes, pasta and water. Toss together and set heat to medium.
5
Continue to toss pasta until sauce gets slightly thick before adding cheese, toss again to coat and serve hot. Season to taste with salt and pepper and garnish with fresh parsley if desired.

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