Creamy spaghetti with garlic oil and chilli pepper

Garlic is deprived of its soul and left to sizzle together with the chilli pepper; the parsley is finely chopped to give color and freshness to the whole dish. The spaghetti with garlic, oil and hot peppers they are the most famous and traditional dish of Italian cuisine; a first as simple as elaborate to prepare. Yes, because the secret to a good garlic and oil lies in the cooking of the garlic, which must release its aroma without ever burning.

Depending on the tastes, the chilli pepper can be more or less pronounced, reduced to powder or cut into larger and more spectacular slices.

The cream, then, is a whole program: not simple oil to season the pasta, but a thicker sauce with an enveloping flavor.

Spaghetti with garlic, oil and chilli pepper are a very quick first course, the classic Italian dinner saver that is impossible not to love.

The secret to a thick and tasty creamy sauce lies in cooking the pasta: cooking it in a pan with the sauce will allow the thickening process thanks to the release of the starch from the pasta.

Cook the spaghetti in boiling salted water.

Pour plenty of oil into a pan and add the garlic cloves without their cores and the chilli pepper cut into thin slices.

Add a little cooking water (careful, the oil must not be hot) and cook the spaghetti again for a few minutes.

Stir off the heat with finely chopped parsley and extra virgin olive oil.

Serve the spaghetti with the emulsion created during cooking.

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