Spaghetti Aglio Oglio Peperoncino

Name: Spaghetti Aglio Oglio Peperoncino
Cuisine: British
Ingredients: 90 g dried spaghetti; 1 garlic clove; 2 tbsp olive oil (preferably not extra virgin); 1/3 dried chilli; fresh parsley; 1 teaspoon good extra virgin olive; salt

Hurry @hurry

Bristol, England, United Kingdom

It' s a very simple dish, but if you follow a few pointers and prepare it carefully, it' s surprisingly tastier than usual!

Hurry @hurry

Bristol, England, United Kingdom

It' s a very simple dish, but if you follow a few pointers and prepare it carefully, it' s surprisingly tastier than usual!

Saved

Ingredients

90 gdried spaghetti
1garlic clove
2 tbspolive oil (preferably not extra virgin)
1/3dried chilli
fresh parsley
1 teaspoongood extra virgin olive
salt

Saved

Steps

1

Boil the spaghetti in 1% salted water. Never bring to a strong boil. It will damage the pasta and spoil its texture.
2

Remove the sprouts from the garlic and finely chop.

Cooking garlic
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.

Cooking garlic
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.

Tips

Cooking garlic

Garlic has a starch.This starch is saccharified by slow heating, making it tastier.This is the same mechanism that makes potatoes sweeter by heating them at a lower temperature for a longer period of time.There is a green germ in the centre of garlic clove if the garlic is not fresh.This is more easily burnt than other parts of the garlic.It is therefore important to remove this for a homogeneous finish.Based on the above, here is a tasty heating method for using garlic for flavouring.