Pasta aglio, olio e peperoncino
”Pasta aglio, olio e peperoncino”, which means Garlic oil and red pepper/cayenne.
It is such a simple pasta, but because of it, there are many important points you need to do/follow.
Unfortunately (Ironic way), after you practice making it a few times, you can make the same leveled pasta as restaurants. Please try to make it!!
[Ingredients]
3-4 cloves of garlic
1 red pepper
some olive oil
some minced parsley
some black pepper
some extra virgin olive oil
100g(3 oz) of spaghetti
[How to cook]
As for this pasta, please make one portion at time. When you try to make a lot at the same time, it is hard to go well.
Put the garlic you smashed by hand and olive oil into a pan and cook over low heat. A while ago, you probably never thought about putting something into oil that is not hot yet.
、Try to keep turning the garlic patiently over low heat,
you will make the garlic into this brown. When you poke the garlic, it should be pretty soft.
Once the color has become like the picture above, turn off the heat, put the red pepper, and a pinch of parsley.
It is a climax from here. Put 2-3 table spoonful of the water you boiled the pasta into the pan.
Do you see the water and oil are separated in the picture above?
Keep the pan over low heat just like this, and move the pan back and forth. It depends on the portion of water and oil, but after 30 seconds to 1 minute,
it will be like the picture above. If you compare the last two pictures, you can see the water and oil are integrated in this picture. It should be thicker than the one before you added the water you boiled pasta.
The chefs call this condition, “being emulsified.” If you don’t do this part well, it will be very greasy.
This is already a sauce!! If this is all olive oil, it would be too much…wouldn’t it?
Put some pastas you boiled under “How to cook pasta” recipe, adjust the salt and concentration using the water you boiled pasta. This is it. If you don’t do a good job here, this dish won’t be very good.
Once you finished adjusting, place the pasta on a plate, put some parsley, black pepper, and extra virgin olive oil. Bon appetit!
I often see the pasta sauce recipes say “It is better to make pasta sauce first.” But if you are cooking at home, you won’t have boiled water with pasta until you cook pasta.
Only way is that you need to make the sauce while you are boiling pasta. Please try!