GATHER JOURNAL

Photograph by Patricia Heal Food Styling by Maggie Ruggiero Prop Styling by Beverley Hyde


    
Wrath

Bucatini Arrabbiata

Mains from Issue 10 – Winter 2017 – Sin

In 2015, a study by Arizona State University and the University of Illinois confirmed a double standard that has persisted anecdotally for years: In the workplace, when men get fired up it is considered a sign of strong leadership, but when women do the same it’s dubbed overheated and aggressive. Screw that. Our incensed bucatini arrabbiata, contributed by chef Steve Samson of L.A.’s Sotto, packs a flavor that screams we’re mad as hell and we’re not going to take it anymore.

serves 4



  • 3 Tbsp extra virgin olive oil, divided
  • 1 garlic clove, thinly sliced
  • 2 anchovies
  • 1 tsp crushed red pepper flakes
  • 2 cups crushed tomatoes
  • 1 lb artisanal bucatini pasta (we like Garofalo)
  • 1 tsp chopped flat leaf parsley
  • grated Pecorino Romano to taste

  • 1

    Heat 2 Tbsp olive oil in a shallow saucepan over medium heat. Add garlic, anchovies, and pepper flakes. Cook, breaking up anchovies with a wooden spoon and stirring frequently, until garlic is translucent, about 4 minutes. Add crushed tomatoes and gently simmer 20 minutes. Transfer most of the sauce to a large skillet and keep warm.
  • 2

    While sauce is cooking, bring a large pot of water to a boil. Add 3 Tbsp salt. Stir in the bucatini and cook just until a little firmer than al dente.
  • 3

    Strain pasta, reserving some of the cooking liquid, and add to the skillet, tossing well over medium heat, adding cooking water as needed and as much of the remaining sauce as you like. Finish cooking pasta in the sauce until perfectly al dente, then toss with remaining Tbsp oil, parsley, and Pecorino to taste. Serve immediately.