Bucatini Rigati Olio Aglio e Asparago
- Servings: 4-6
- 1 Lb Bucatini Rigati
- 4 TB Extra Virgin Olive Oil
- 5 to 10 cloves garlic, smashed with the flat of your chef knife
- 3 TB Italian parsley, chopped
- 1/2 tsp of crushed red pepper flakes
- 1/4 cup Pinot Grigio
- 3/4 cup chicken broth
- 2 cups Asparagus, Sliced into 1 – 2 inch pieces
- Salt and Green Pepper to taste.
- 1 cup Aged Asiago, grated (For Garnish and serving)
- Prepare Bucatini according to Package Directions – Large Stock Pot, this many quarts of water, cover yaddah yaddah....
- Once the water boils and you drop your pasta, cover the stock pot, bring it back to a boil, then remove cover and begin timing.
- Place a 12-inch high-sided sauté pan or skillet over medium heat.
- Add the olive oil.
- When the olive oil begins to smoke slightly, add the smashed garlic and sauté until light golden brown all over.
- Do not let the garlic get too dark or it will get bitter.
- When the garlic is light brown, add chopped parsley and red pepper flakes.
- Continue sautéing for another 30 seconds to a minute.
- Add Wine and reduce slightly.
- Add chicken broth.
- Remove pan from heat.
- 2 minutes before the Pasta will be done cooking, add the asparagus to the pasta water.
- Allow the water to return to a boil and cook until the asparagus turns bright green, about 1 minute.
- Drain the pasta and the asparagus together and add it to the sauté pan.
- Return the sauté pan to medium heat and toss the pasta/asparagus to coat,; Alternatively you can add the pasta/asparagus to a warm bowl, and pour the garlic oil mixture, and toss this way… but the skillet works better..
- Season with a couple of pinches of kosher salt and several grinds of either Green or Black pepper
- Serve immediately in a warm bowl sprinkled with a little aged Asiago; place more on the table on the side.
I love garlic, much to the distress of my coworkers. I tend to make this dish with 10 cloves of garlic. I realize, however, that not all persons view garlic the way I do... As a vegetable. So I would suggest using 6 cloves the first time, 5 if you want a really mellow garlic flavor.