DRUNKEN BUCATINI
Lughnasadh is often known among the Pagan community as the First Harvest, as this is when many of the crops can and will be harvested and then stored carefully for the coming winter months when food will be very hard to grow. Pronounced “Loo-nas-ah,” this festival happens on August 1 every year. It’s a time to feast and celebrate the bounty of their hard work and earth’s gifts. Drunken Bucatini is a common recipe made to celebrate Lughnasadh.
INGREDIENTS (FOR 2 SERVINGS):
BREADCRUMB GREMOLATA
1 tablespoon olive oil
½ cup panko breadcrumbs
1 clove garlic, grated
½ bunch fresh parsley, chopped
½ lemon zest
¼ teaspoon kosher salt
DRUNKEN BUCATINI
1 pinch kosher salt, plus more for cooking pasta
½ pound spaghetti
2 tablespoons extra virgin olive oil
3 cloves garlic, chopped
¼ teaspoon red pepper flakes
6 tablespoons unsalted butter, divided
1¼ cups red wine, such as cabernet sauvignon
Freshly ground black pepper, to taste
PREPARATION:
1. Bring a large pot of heavily salted water to a boil.
2. Make the breadcrumb gremolata: Heat the olive oil in a small pan over medium heat. Add the breadcrumbs and garlic and cook, stirring frequently, until the breadcrumbs are golden brown, 2 to 4 minutes. Transfer the breadcrumbs to a heatproof bowl.
3. Add the parsley, lemon zest, and salt – stir to combine. Set aside.
4. Make the drunken bucatini. Once the water is boiling, add the bucatini and cook until just shy of al dente, 6 to 7 minutes. Reserve ½ cup pasta cooking water, then drain.
5. While pasta is cooking, heat a large, high-walled skillet over medium heat. When the pan is hot, add the olive oil, garlic, and red pepper flakes. Cook, stirring constantly, for about 30 seconds, until fragrant. Melt 1 tablespoon of butter in the pan and continue to stir for about 1 minute more, until the garlic starts to brown.
6. Add the red wine to the pan and cook until reduced by about 25%, 2 to 3 minutes.
7. Add the drained bucatini to the pan and toss gently with tongs. The wine will reduce more as the noodles cook through and soak up the wine, 2 to 3 minutes.
8. Add the remaining 5 tablespoons of butter, the salt, and pepper. Toss until the butter is melted and the pasta is silky, about 2 minutes.
9. Divide the pasta between two bowls and top with the breadcrumb gremolata. Serve immediately.
