Spaghetti all'Aglio, Olio e Peperoncino | Authentic Italian Classic
(0)
15 min
Quick
Sezamo
Simbolul simplității italiene desăvârșite! Spaghetti all'Aglio, Olio e Peperoncino reunesc aroma caldă a usturoiului rumenit blând în ulei de măsline extra virgin, iuțeala vibrantă a ardeiului proaspăt și prospețimea pătrunjelului verde, legate într-o emulsie catifelată și irezistibilă în doar 15 minute.
Preparation method
Boil the spaghetti (400 g spaghetti) in a large pot with plenty of boiling water and sea salt (10 g sea salt). Cook them very al dente, 2 minutes less than the package instructions. Before draining, make sure to reserve a cup of the starchy pasta water.
Peel the garlic cloves (1 pc fresh garlic head) and cut them into thin slices. Deseed the chilli peppers (2 pcs fresh chilli pepper) and finely chop them. Finely chop the fresh parsley leaves (1 pc fresh parsley bunch).
In a large, deep frying pan, pour the extra virgin olive oil (80 ml extra virgin olive oil) over low to medium heat. Add the sliced garlic and chopped chilli pepper. Let them sizzle gently for 2-3 minutes, until the garlic turns lightly golden and releases its full aroma. Be careful not to burn the garlic to avoid a bitter taste.
Chef's tip
The secret of the Italian emulsion: The starchy pasta cooking water is the key to a creamy sauce without cream. Energetically tossing the pasta with the oil and hot water binds everything into a silky texture.
Heat control for garlic: Keep the heat gentle when sautéing the garlic. The garlic should only lightly brown to a golden hue, gaining a subtle sweetness without any burnt notes.
15 min
Under an hour
