Spaghetti Aglio Olio E Peperoncini Recipes

PASTA AGLIO, OLIO E PEPERONCINO

Steps:

• Put a pot of salted water on to boil. Remove the stems of the peperoncini, halve them lengthwise, then slice them into 1/4-inch lengths. Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes. Add the parsley to the pan, and turn off the heat.
• Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle. Drain, and reserve 1 cup of the cooking liquid.
• When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.

SPAGHETTI AGLIO, OLIO E PEPERONCINO

Steps:

• Bring a large pot of water to a boil.
• Once water is boiling add salt to taste and cook spaghetti 'al dente'.While you're waiting, start preparing the sauce.
• Peel garlic clove(s), split it in half and discard the green part that is in the middle. Chop the rest of the clove.If you're using whole (fresh or dried) chili pepper, slice it lengthwise, remove the seeds and discard the stem. Chop peperoncino coarsely.
• Put oil, garlic and fresh peperoncino or dried chili flakes in a skillet pan, start heating over low heat.Let them fry for about two minutes then add a little bit of parsley.
• Once spaghetti are cooked, move them to the skillet along with a small ladle of so of pasta cooking water. Pasta should not float in the water, add just enough to let pasta absorb a little bit of it. Toss everything in the pan for a minutes or so. Add the remaining chopped parsley and give it another nice toss before serving.

SPAGHETTI AGLIO, OLIO, E PEPERONCINI

Steps:

• Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup of cooking water.
• Heat 4 tablespoons olive oil in a large skillet. Add chile and garlic; stir until fragrant, about 1 minute. Pour in 1/4 cup reserved pasta water and stir. Add drained pasta to the skillet and toss. Add extra pasta water if needed to keep the spaghetti moist but not soggy. Mix in parsley. Toss again and plate. Top with remaining olive oil, if desired. Serve immediately.

SPAGHETTI AGLIO OLIO E PEPERONCINO

Steps:

• Heat the oil in a frying pan over medium-high heat and add the garlic and chili once it is glistening slightly.
• Start a pot of salted boiling water for the pasta.
• Start the pasta and cook until al dente.
• Remove garlic cloves once they begin to brown (or leave in if you like the extra punch of flavor).
• Stir in chopped parsley and remove from heat.
• Drain the pasta, add to frying pan, and toss with the sauce until coated evenly.
• Transfer to a serving dish and serve immediately.
• Sprinkle with additional parsley (if desired) and enjoy!

SPAGHETTI AGLIO E OLIO RECIPE

Steps:

• Cook spaghetti in a large pot with salted boiling water, stirring occasionally until cooked al dente. Follow the cooking time on the package, usually 8 to 12 minutes.
• cut the two cloves of garlic in half, remove the core inside them to make the garlic more digestible and cut them into fine slices.
• take the red hot chilli peppers and cut them into fine slices
• in a pan heat 6 tablespoons of extra virgin olive oil, add the garlic and fry it for about 2 minutes, making sure it does not burn (burnt garlic gives the dish a bitter and very strong taste). Add the red hot pepper and sauté for about 3 minutes.
• Drain spaghetti al dente. Transfer them to the pan with the garlic and red pepper and sauté them over high heat to let them flavor. Serve spaghetti aglio e olio really hot with a sprinkling of finely chopped fresh parsley.

SPAGHETTI AGLIO, OLIO, E PEPERONCINO CON BOTTARGA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat oil in a large skillet or wok over medium heat.
• Add garlic to the oil and cook until just warmed through, 1 to 2 minutes. Add chile pepper and stir together, reducing the temperature to medium-low. Continue stirring. The garlic should never become dark brown or crispy. If this has happened, the garlic is burnt and no longer appropriate for consumption.
• Drain the pasta, reserving at least 1 cup pasta water. Add the spaghetti to the oil mixture, still on medium-low heat. Stir or toss until all the spaghetti is well coated. Add 3/4 of the bottarga and stir to mix with the spaghetti, adding the reserved pasta water to hydrate as needed. There should be a little "sauce" when serving but not soupy.
• Divide onto 4 plates and sprinkle with chopped parsley and lemon zest; squeeze lemon juice over and sprinkle remaining bottarga on top right before serving.