Ingredients aglio olio e peperoncino
1 packages spaghetti (450g)
5 or 6 cloves of garlic
1 dried peperoncino (I like it spicy so I crushed 5 peperoncinos seeds included)
1 glug good quality olive oil
1 bunch fresh basil
1 salt and pepper
1 garnish with parmesan
how to make aglio olio e peperoncino
Cook pasta according to package directions, until al dente
Heat 1 tablespoon olive oil in a small skillet. Add your finely chopped garlic and peperoncinos. Cook until fragrant, for about a minute. Be careful not to burn the garlic. Take off heat. Mix in salt and pepper
Drain your cooked pasta, reserving a few tablespoons of cooking liquid, and toss with the garlic and peperoncino. Pick up the pasta a couple of times with a fork and a spoon so the spaghetti won't tangle and form a ball
Garnish with chopped basil leaves, a glug of olive oil and parmesan shavings
Comments
Post a Comment