Maccheroni alla Carrettiere

• 1 cup extra-virgin olive oil
• 1 or 2 small, dried red chile peppers, or 1/2 to 2/3 teaspoon dried chile flakes
• 1 teaspoon dried, fragrant Greek oregano, crushed
• 1 tablespoon fennel seeds, crushed
• 4 to 6 fat cloves garlic, peeled, crushed, and finely minced
• Coarse sea salt for the water
• 1 pound bucatini or other string pasta

1. Over a medium flame, heat the oil in a small, heavy saucepan.
2. Crush the chile peppersbetter two than oneinto the warming oil.
3. As the oil approaches a simmer, add the oregano, fennel seed, and garlic, removing the pan from the heat.
4. If the oil is sufficiently hot, a great sputtering will ensue.
5. Stir, permitting the garlic to take on the palest of gold color.
6. Anything darker will result in a bitter sauce.
7. Now for the pasta.
8. In abundant, boiling, sea-salted water, cook the pasta to al dente, draining it and turning it out into a warmed, shallow bowl, tossing it about energetically with the scented oil.
9. It needs only an honest red wine and a heel of bread to chase the smudges of oil left on ones plate.
10. Perhaps the most significant point of the warm-hearted rite of il carrettiere, though, is that one prepares it and eats it with those for whom one feels affection and whose presence at table is enriching.
11. If theyve scattered for the moment, better to perform the ceremony only for one.
12. Its goodness would be lost in the company of buffoons.

extravirgin olive oil, peppers, oregano, fennel seeds, garlic, salt, bucatini

Taken from www.epicurious.com/recipes/food/views/maccheroni-alla-carrettiere-391127 (may not work)