Basic Spaghetti Aglio Olio e Peperoncino.
I made this because I wanted to master a really basic cooking technique.
I was able to make it tasty without adding artificial flavoring, soup stock granules, or konbu based dashi stock. If you crush the garlic with your knife rather than mincing it, it will be soft and fragrant. Make sure not to burn the red chili peppers. The biggest key is to emulsify the oil. Recipe by Hironiasu
Basic Spaghetti Aglio Olio e Peperoncino.
I made this because I wanted to master a really basic cooking technique.
I was able to make it tasty without adding artificial flavoring, soup stock granules, or konbu based dashi stock. If you crush the garlic with your knife rather than mincing it, it will be soft and fragrant. Make sure not to burn the red chili peppers. The biggest key is to emulsify the oil. Recipe by Hironiasu
Cooking Instructions
- 1
For 1 serving, bring at least 1 liter of water to a boil. Add 1 1/2 tablespoon of salt, then toss in the spaghetti. Cook for about 5 minutes.
- 2
When you start cooking the pasta, heat olive oil in a pan. Remove the green sprout from the garlic clove, crush, then add to the pan. Cook slowly over low heat.
- 3
When it becomes fragrant and slightly begins to brown, add the red chili pepper. You add the chili now because they turn bitter when burned.
- 4
Add the boiled pasta to the pan while it's al dente. Turn the heat up and add 1 ladle of pasta water. Toss the contents of the pan well.
- 5
When adding the pasta cooking water, do so slowly and watch it so that it just turns thick and creamy. The oil will blend and emulsify with the water.
- 6
Season with salt and pepper, dish it up, and voila. The garlic is delicious.
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