🍝 Pasta Aglio, Olio e Peperoncino

Name: 🍝 Pasta Aglio, Olio e Peperoncino
Total time: 900 s
Yield: 2 servings
Cuisine: British
Ingredients: 200 g spaghetti; 4 tbsp extra virgin olive oil (plenty is key, so you can adjust); 3 cloves garlic; 1 dried red chili (depend how chilly you like); 1 bunch Italian parsley; Salt & pepper; (option)Parmigiano reggiano cheese

tomo_ya @tomo

Bristol, England, United Kingdom

The ultimate way to enjoy pasta for me. The simplest, but it tastes better if you put more effort to it.

☝️The key process is called "emulsification", which is to mix olive oil and pasta boiled water, and that makes the taste totally different.

It's also quite fun to make it better every time you try slightly different.

#basics #pasta #lunch #oliveoil #garlic #thebest #italian

The ultimate way to enjoy pasta for me. The simplest, but it tastes better if you put more effort to it.

☝️The key process is called "emulsification", which is to mix olive oil and pasta boiled water, and that makes the taste totally different.

It's also quite fun to make it better every time you try slightly different.

#basics #pasta #lunch #oliveoil #garlic #thebest #italian

tomo_ya @tomo

Bristol, England, United Kingdom

The ultimate way to enjoy pasta for me. The simplest, but it tastes better if you put more effort to it.

☝️The key process is called "emulsification", which is to mix olive oil and pasta boiled water, and that makes the taste totally different.

It's also quite fun to make it better every time you try slightly different.

#basics #pasta #lunch #oliveoil #garlic #thebest #italian

The ultimate way to enjoy pasta for me. The simplest, but it tastes better if you put more effort to it.

☝️The key process is called "emulsification", which is to mix olive oil and pasta boiled water, and that makes the taste totally different.

It's also quite fun to make it better every time you try slightly different.

#basics #pasta #lunch #oliveoil #garlic #thebest #italian

Saved

Ingredients

15 min

2 servings

200 gspaghetti
4 tbspextra virgin olive oil (plenty is key, so you can adjust)
3 clovesgarlic
1dried red chili (depend how chilly you like)
1 bunchItalian parsley
Salt & pepper
(option)Parmigiano reggiano cheese

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Steps

15 min

1

Boil water and add 1 tbsp salt per 1L. Once boiled, put the spaghetti.
Cooking time should be 1 minute less than the package describes to have the perfect "al dente" texture.
2

Mince garlic and thin slice red chili, take out seeds inside, and put on a pan filled olive oil, before heat.
Start heating 7 min before pasta is cooked. Mid heat, and stir constantly, not to burn.
3

☝️The most important step, the emulsification of oil and pasta boiled water.
Pour pasta boiled water into the pan 3 min before, gradually, and continue stirring, mix with air, to make the sauce thick and less clear, which is the sign of oil and water is mixed, which does not happen unless there is an emulsifier that comes out from pasta.
You'll see the change in colour.
Add two pinch of salt.
4

Once pasta is cooked, drain well and pour onto the pan, low heat, together with thin chopped parsley quickly. Done!
5

Add parmiggino reggiano cheese and black pepper, if you like.
6

Keep the leftover parsley fresh by putting into water

Keep herbs fresh

Tips

Keep herbs fresh

To keep the leaves fresh, put their roots into water and it will easily be revived. Fresh herbs are not always the perfect amount for one cooking, and often end up wasting some leftover. Enjoy fresh and livery leaves!!

Saved