Spaghetti with garlic and hot pepper
... from Romano Gordini. The easiest paste recipe that I know, and one of the most loved. The minimum of products, everything is prepared all literally a minute, and it's delicious so ... And just try to say that these are all exotic products!
If you bought a really GOOD expensive "manual" paste, the worst thing you can do with it is
It's drowning in a compound sauce. Mushrooms, cream, salmon, smoked meat - forget about them for a while. Give the pasta to reveal its taste, do not clog it with numerous ingredients. A good olio d'oliva extra vergine oil and young garlic - now just the beginning of the season - that's all it takes. Do not take refined or "ordinary" olive oil -
It is very good here.
Another secret (well, all of a sudden): a mysterious pereronchino is a moderately sharp and fragrant red pepper, in this case - not too finely ground. If you do not have Italian, find the burning red pepper in the flakes, this is not a problem. Do not take powdered powder, here the main thing is not sharpness,
But the taste of pepper! Well, the amount, of course, at your discretion.
The most important thing: you need to calculate the time and prepare all the ingredients so that by the time the pasta and sauce are combined in the pan they were ideal ready - spaghetti al dente, and garlic is not overcooked.
Ingredients:
Per serving: Already haveSpaghetti - 80 gGarlic - 2 clovesParsleyPeperonchino groundOlive oilSea salt
1) In a large amount of salted boiling water, put the spaghetti to be brewed, stirring, so that they do not stick together, to the aldente state, 1 minute less than the time indicated on the package.
Cut the garlic across thin slices.
2) When the spaghetti is almost ready, fry, not zarumyanivaya,
In a frying pan with olive oil on medium heat, garlic and pinch-another peperoncino for a few seconds, pour in 8-10 tbsp. L. Water from cooking pasta. Take care that garlic and pepper are not overcooked!
3) Transfer the pasta to the pan, and warm for another 1 minute, gently stirring. When the sauce thickens, season with finely chopped parsley, mix again,
And let them pour for another half minutes.
Put in a plate (it is very convenient to do with a fork or tongs - roll the paste in a ladle into a compact, beautiful nest), and serve.