☆Basic☆ Aglio Olio e Peperoncino - the simplest & the best pasta

Name: ☆Basic☆ Aglio Olio e Peperoncino - the simplest & the best pasta
Total time: 900 s
Yield: 4 servings
Cuisine: British
Ingredients: 5 pieces garlic; 8 table spoons of extra virgin olive oil from Kalamata, Greece; 2 pieces red pepper; 400 g spagetti; Parmigiano reggiano; 5 slices (Optional) Bacon; leaves Green

tomo_ya @tomo

Bristol, England, United Kingdom

#lunchideas Key is mixture of olive oil and the pasta boiled water. Important to use quality pasta & olive oil. You can add any other ingredients on top of this pasta.
#pasta #basics

tomo_ya @tomo

Bristol, England, United Kingdom

#lunchideas Key is mixture of olive oil and the pasta boiled water. Important to use quality pasta & olive oil. You can add any other ingredients on top of this pasta.
#pasta #basics

Saved

Ingredients

15min

4 servings

5 piecesgarlic
8table spoons of extra virgin olive oil from Kalamata, Greece
2 piecesred pepper
400 gspagetti
Parmigiano reggiano
5 slices(Optional) Bacon
leavesGreen

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Steps

15min

1

Smash the garlic pieces
2

Stir garlic with extra virgin olive oil for 5 min at lower heat. Don't burn it!!!
3

Add red pepper as a whole
4

Pour pasta boiled water 5 table spoons. Depending how chilly you like, you can take those red pepper out or keep till the end.
5

Mix the oil & the boiled water into source, bit thicker.
6

Mix with the pasta, which should be 1 min earlier to pick up from the boiled water.
7

Pour fresh real Parmigiano reggiano, as much as you like
8

(added version) If you need some meat for pasta, add bacon. I like it cooked almost burnt. Cook it separately.
9

On the plate, you might want to add some green leaves.
10

Nothing fancy, sooo good..
11

After eating, this amount of oil should be left. That's the amount of oil, as a source to taste absolutely chilly and yummy, and different from you've ever cooked before.