Garlic Sautéed Spaghetti

Name: Garlic Sautéed Spaghetti
Total time: 900 s
Ingredients: 1 serving (about 3–3.5 oz / 80–100 grams) spaghetti; 2 large slices pork; 4 cloves garlic; 3 chili peppers; as needed Olive oil,; as needed Black pepper, sea salt, sugar,; 5 –6 fresh basil leaves

Neal @cook_6817684

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Tips

Chef’s suggestion:

Garlic sautéed spaghetti is very popular and quite easy to make. It’s hard to mess up, but here’s a reminder: don’t forget to remove the chili peppers at the right time. If they burn, not only will they look unappetizing, but the spicy flavor will overpower the garlic, and the finished dish will lose its depth of flavor.

Tips

Chef’s suggestion:

Neal @cook_6817684

Tips

Chef’s suggestion:

Tips

Chef’s suggestion:

Saved

Ingredients

15 minutes

Ingredients to prepare
1serving (about 3–3.5 oz / 80–100 grams) spaghetti
2large slices pork
4 clovesgarlic
3chili peppers
as neededOlive oil,
as neededBlack pepper, sea salt, sugar,
5–6 fresh basil leaves

Saved

Steps

15 minutes

1

Fill a pot about halfway with water and add a little salt—not too much, just enough to season the pasta. Bring to a boil over high heat, then add the spaghetti.
2

Spread the spaghetti out in a fan shape to prevent sticking. If your pot is small, let the bottom noodles soften a bit before gently pressing the rest into the water. Start timing according to the package instructions, as cooking times may vary by brand. Adjust the time to your preference next time you make it.
3

Prepare the ingredients: peel and thinly slice the garlic, wash the basil leaves, and cut the pork into small pieces.
4

Slice open the chili peppers and remove the seeds.
5

Heat some olive oil in a pan.
6

Add the garlic slices and chili pepper slices to the hot oil. Don’t cook the chili too long or it will burn—once it changes color, quickly remove and set aside. Continue sautéing the garlic until golden brown.
7

Add the pork pieces and cook until done. Season with sea salt and a little sugar (about 2 teaspoons / 10 grams).
8

Add the cooked spaghetti and about 1/3 cup (80 ml) of pasta cooking water. Toss to combine and let the noodles absorb the flavors. Season with black pepper to taste.
9

Once the sauce has reduced and the pan is nearly dry, remove from heat. Return the sautéed chili slices to the pan and garnish with basil leaves on top. Serve immediately.