John Myers
Pasta: Spaghetti All’aglio, Olio E Peperoncino
The perfect pasta: spaghetti all’aglio, olio e peperoncino recipe with a picture and simple step-by-step instructions.
- 400 g Spagetti – homemade if possible
- 2 Tablespoon (level) Coarse sea salt
- 2 Toes Fresh garlic
- 1 piece Chilli pepper fresh
- 6 tablespoon Cold pressed olive oil
- 1 tbsp Fresh parsley chopped smooth
- 1 pinch Fleur de sel
- 1 piece Parmesan -to grate-
- Cook the spaghetti in boiling salted water according to the instructions on the packet until al dente. Peel the garlic and cut into thin slices. Wash and clean the chili peppers. If desired, slit the pods and remove the seeds (then the pasta will not be as hot). Finely chop the chiles. Heat a large pan and pour in the oil. Fry the garlic until light golden brown. Do not let it get too dark, otherwise it will taste bitter. Add the chiles and sauté briefly. Lift the spaghetti out of the cooking water with a pasta claw and add to the garlic-chili oil, mix everything well. Finely chop the parsley, mix in and season the pasta with fleur de sel. Serve with freshly grated Parmesan cheese. Tip: If you don’t want to bite on garlic, you can remove the garlic cloves from the oil after frying them. The fine aroma is still retained. do not rinse the pasta after cooking !!
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