Main courses
A simple Venetian-inspired pasta dish made with thick bigoli, fragrant garlic, extra virgin olive oil, and a gentle kick of chili. Few ingredients, bold flavor, and a silky sauce created with pasta cooking water. Servings: 4 Dish type: Italian pasta / First course Difficulty: Easy Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes Calories: about 560 kcal per serving
Recipe video
Fill a large pot with water and bring it to a strong boil. Add the coarse salt only when the water is boiling.
Add the bigoli and stir immediately so the pasta does not stick together. Cook until al dente, following the package time but checking 1–2 minutes earlier.
While the pasta cooks, peel the garlic and slice it very thinly. Thin slices release flavor gently and reduce the risk of burning.
Place the extra virgin olive oil in a large pan over low heat. Add the garlic and let it warm slowly for 2–3 minutes. The garlic should become fragrant and lightly golden, not brown.
Add the chili to the pan and stir for a few seconds. Keep the heat low so the chili perfumes the oil without becoming bitter.
Before draining the pasta, save about 120 g / 4.2 oz of the starchy cooking water.
Drain the bigoli when still firm and transfer it directly into the pan with the garlic, oil, and chili.
Toss the pasta over medium-low heat. Add a little reserved cooking water and mix until the oil and starch form a glossy coating around the bigoli.
Taste and adjust with fine salt if needed. Add the chopped parsley at the end for freshness.
Serve immediately while hot, with a final drizzle of extra virgin olive oil if desired.
Serve in warm shallow bowls. Garnish with fresh parsley, a few chili flakes, and a light drizzle of extra virgin olive oil. For a rustic touch, serve with toasted breadcrumbs instead of cheese.
Keep the heat gentle when cooking garlic. Burnt garlic can make the whole dish bitter. Bigoli are thicker than spaghetti, so the sauce should be glossy and well emulsified to coat them properly.
