Bucatini is one of my favorite noodles. It is essentially a thick spaghetti noodle with a hole running through the center. The fact that bucatini is hollow makes it unlike any other noodle. The chew, texture, and mouthfeel are all unique to bucatini – it is simply a fun noodle to consume.
I love pasta dishes that are simple and allow the noodle to shine. In this dish my approach was to start with a few things that are well known to go great together and build from there: NOODLES + GARLIC + CHILIES + SHRIMP most likely = SOMETHING DELICIOUS.
Spaghetti Aglio, Olio, e Pepperoncino (garlic, olive oil, and chilies) has always been one of my favorites and eventually became one of my go-to end of shift meals at the restaurant because it packs so much flavor and can be prepared in so little time. I think of this bucatini dish as one of many variations of my experiments with aglio, olio, pepperonicno.
In my opinion, the pangratto or olive oil fried breadcrumbs are what bring everything together here. This recipe provides a small batch but you might even want to scale it up so that you have leftovers – you’ll find yourself throwing them on almost anything you decide to make throughout the week. The breadcrumbs can be stored at room temperature in an airtight container and will last for several days.
With regard to the shrimp I used the U-15 size on this particular day but you should use whatever looks good and is available. I like to get the large pieces, peel them, and then split them lengthwise. When they are split like this they twirl up when they hit the hot pan which makes them fun to eat and more of a “bite” size.