Spaghetti with garlic, oil and hot peppers

The classical of the classical ones for an endless goodness…

aglio frittoWe often say “let’s make two spaghetti garlic oil and peperoncino, it takes nothing to aglio fritto e prezzemoloprepare.” I don’t know you but me to find the correct balance of this classical of our cusine, took me some time. My ‘teacher’ and dad gave me a few tips and, keeping trying over and over, I just found the hang of it, so I’ll try to tell you.

First of all, cut the garlic in shavings and put it into the souce pan to get golden brown in a bit of oil. I like to have it crisp but not burnt therefore when it starts to get golden brown, just turn off the heat so that it will slowly finish cooking. After a few minutes, add a handful of minced parsley and this is the first crucial stage: fresh parsley, in fact, will release a tiny quantity of water in the oil, and at same time, frying, will acquire crispness.

Now take a large casserole and put some salted water to boil with a piece of chilli in it, when boiling throw the spaghetti. peperoncini sottolio

carciofini6When the pasta is half cooked and start to release the starch, just take some cooking water with a ladle and pour it into the souce pan where the fried garlic is. Drain the pasta (al dente) and put it into the souce pan, soutee it on a medium heat. If needed, add more water to make the spaghetti “dribbling” to the right point. Be careful not to leave too long the spaghetti on the heat otherwise the water will evaporate leaving the spaghetti sticky and dry. Before serving, just sprinkle some chopped fresh parsley on top and pour on it a few drops of ‘holy oil’. Pair it with some smooth and velvety red or white, no sparkling wine or beer because bubbles don’t match with chili.

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2 Responses

    1. Emiliano Falconio

      Grazie Nicola! E’ una grande fortuna avere un maestro così. È anche grazie a lui se è nato questo blog.

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