Pasta Aglio, Olio e Peperoncino
Quick Recipes Simple Recipes Fasting Recipes Italian Pasta
With this recipe I tested the hot peppers ground in oil. For no other reason, but this is how I check if an Italian restaurant is good. I order these simple pasta - aglio, olio e peperoncino - and based on that I return to that place.
Last time I ate such pasta that was sooooo good at Max restaurant in Sibiu. Being several of us, I had the chance to taste more dishes from the menu. The pasta and cream soups seemed the best to me. The pizza was just okay.
Well, that's all for this week. A recommendation, a simple pasta recipe since I haven't eaten it in a while, a cream that passed the test. I'm satisfied 😊 I wish you a pleasant weekend, enjoy the sun.
Ingredients
200 g long pasta (spaghetti, fettuccine, tagliatelle)
4-5 tablespoons extra virgin olive oil
4 garlic cloves
1 heaping teaspoon hot peppers ground in oil (+ a little oil from them)
5 sprigs parsley
4-5 basil leaves
salt
Servings: 2
How to prepare pasta aglio, olio e peperoncino
- Cook the pasta in plenty of salted water according to package instructions.
- When the pasta is almost ready, gently heat the oil in a wide pan. Add the sliced garlic and leave just until it starts to smell pleasant. Don't let it fry or change color, keep the heat low, just to infuse the oil with their aroma.
- Add half of the hot pepper paste (being careful to take a little oil too) and stir for 15 seconds.
- Add the drained pasta and finely chopped herbs and mix everything on higher heat this time until the pasta starts to sizzle and is coated with oil. Taste for salt and spiciness. Depending on your tolerance for spicy and how spicy your hot pepper preserve turned out, add more paste and mix. For us, 1 heaping teaspoon is enough for these quantities.
- Serve immediately.
