Fiery Maccheroni

• 1/4 ounce whole dried Italian peperoncini (see Sources, page 387)
• 3/4 cup extra-virgin olive oil, plus more to cover pepper pesto
• 3/4 cup coarse bread crumbs from day-old country bread
• 1 pound bucatini (or perciatelli or thick spaghetti)
• 1 tablespoon plus 1 teaspoon kosher salt
• 2 plump garlic cloves, peeled and sliced
• 2 tablespoons chopped fresh Italian parsley
• 1/2 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano)
• A food processor or mini-chopper; a large pot, 8-quart capacity, for cooking the pasta; a baking sheet, a heavy-bottomed skillet or saute pan, 12-inch diameter or larger

1. To soften the peperoncini: Remove the stems, put them in a heatproof bowl or measuring cup, and pour over them 2 cups of boiling water.
2. Let them soak for several hours (preferably overnight), until they are very pliable.
3. To make the pepper pesto: Drain the peperoncini (discard the soaking water), and put them in the bowl of the food processor with 6 tablespoons of the olive oil.
4. Process to a smooth paste (though you may see a few seeds), scraping down the sides several times.
5. If you are not using the pesto right away, pack it into a small container, smooth the top, and cover the pesto with a thin film of olive oil (a little will go a long way).
6. To toast the bread crumbs: Spread them on a rimmed baking sheet and place it in a 350 oven.
7. Bake the crumbs for about 8 minutes, shaking the pan a couple of times, until theyre crisp and golden.
8. When you are ready to cook the pasta, fill the large pot with water and 1 tablespoon salt, and heat to a rolling boil.
9. Drop in the bucatini, stir to separate the strands, return the water to a boil, and let it cook, stirring occasionally.
10. As soon as the bucatini goes in the pot, pour the remaining olive oil into the big skillet, and set it over medium-high heat.
11. Scatter in the sliced garlic, and cook for a minute or so, until its sizzling, then scrape in the pepper pesto, spread it over the pan bottom, and let it toast for a minute.
12. Ladle in about 2 cups of the boiling pasta water, sprinkle in the 1 teaspoon salt and chopped parsley, and stir well.
13. Bring the water to a boil, and cook until half of it evaporates, about 3 minutes, then lower the heat to keep the sauce barely simmering.
14. When the bucatini is al dente, lift it from the pot, let drain for a moment, and drop it into the skillet.
15. Toss pasta and sauce together until all the strands are evenly coated.
16. Turn off the heat, sprinkle on the grated cheese, and toss; scatter the toasted bread crumbs over the top, and toss a final time.
17. Serve immediately in warm bowls.

italian peperoncini, extravirgin olive oil, bread crumbs, bucatini, kosher salt, garlic, fresh italian parsley, freshly grated pecorino, processor

Taken from www.epicurious.com/recipes/food/views/fiery-maccheroni-372367 (may not work)