A note from
Mario Batali -- The summer has officially begun and for the next two months, I'll be hanging with my family at our house in Northern Michigan and cooking up a storm, too! Below you'll find a spicy summer recipe, some of my summer pics and more...
Instructions:
To make the chile pesto, combine the chilies, red onion and anchovies in a food processor. Drizzle in olive oil until you’ve achieved a coarse pesto. Set aside.
Bring 6 quarts water to a boil and add 2 tablespoons salt. In a 12 to 14-inch sauté pan, heat the olive oil until smoking. Add garlic and cook until soft but not yet browned, about 4 to 5 minutes. Add the pesto to the sauté pan and adjust consistency with oil to form a sauce.
Cook the bucatini according to the package directions, until tender yet dente. Drain the pasta, reserving about 1/2 cup of the boiling water and add the pasta to the sauté pan with the pesto. Toss over high heat for 1 minute, adding a scant splash of the pasta water if necessary to keep the condiment from getting too “tight.” At the very end, add the basil and toss to incorporate.
Divide among four warmed pasta bowls and serve immediately.
Recipe of the month archive: Click
here
Mario Batali's 4th of July celebration in Northern Michigan.
