Spaghetti Aglio Oglio Peperoncino
It' s a very simple dish, but if you follow a few pointers and prepare it carefully, it' s surprisingly tastier than usual!
Spaghetti Aglio Oglio Peperoncino
It' s a very simple dish, but if you follow a few pointers and prepare it carefully, it' s surprisingly tastier than usual!
Cooking Instructions
- 1
Boil the spaghetti in 1% salted water. Never bring to a strong boil. It will damage the pasta and spoil its texture.
- 2
- 3
Heat a frying pan over medium heat and add the olive oil and garlic.
When the garlic bubbles weakly on the surface, reduce the heat and keep it that way. Never let it burn.
Slowly cooking the garlic at a low temperature converts the starch into sugar.
- 4
Finely chop the parsley. Use about 1 teaspoon of finely chopped parsley.
- 5
When the garlic is lightly coloured, turn off the heat and wait for the pasta to cook.
- 6
One minute before the pasta is cooked, reheat the frying pan and add the peppers with the seeds removed, followed by the parsley.
The parsley will become more palatable as it cooks. - 7
Then immediately add 40 ml of the spaghetti cooking liquid, shake the pan and mix well with the oil.
By using the spaghetti cooking water close to the end of cooking, the starch in the flour in the cooking water mixes the water and oil. - 8
Once well mixed, add the cooked spaghetti, toss it in the sauce, season with salt, drizzle with extra virgin olive oil and voila!
Never allow the water in the sauce to evaporate completely. If the water seems to evaporate, add a little fresh water.
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