Spaghetti with garlic, oil and chilli are a classic Italian cuisine, the first dish faster and easier to prepare.
\nHow many times have we found ourselves at home with friends and wanting to whip up something to eat we made pasta with garlic, oil and chilli ?! But like all simple things this first course also hides some small pitfall in the preparation because the garlic should be lightly fried to perfection and the spaghetti need to take all the flavour of the sauce.<\/p>\n
Ingredients (for 4 people): <\/p>\n
400 g of spaghetti, suggested those from Pastificio PMC
\nfresh chili pepper according to your taste
\n2-3 cloves of garlic
\nsalt q.b.
\nextra virgin olive oil
\ngrated Parmesan cheese <\/p>\n
Difficulty: Easy <\/p>\n
Cooking time: 10 minutes <\/p>\n
How many people: 4<\/p>\n
procedure: <\/p>\n
Take a pan, pour in the olive oil to coverall the bottom then add the garlic, finely chopped<\/p>\n
Also add the chili choped in rounds and let it fry until the garlic begins to take on a color slightly amber. <\/p>\n
At that point add less than half a ladle of cooking water from the pasta and let it form a light emulsion. <\/p>\n
Remove from heat and add a little chopped parsley. <\/p>\n
When there are two minutes at the end of cooking the pasta, transfer to the pan with the garlic and continue cooking, adding cooking water as needed. <\/p>\n
As soon as the spaghetti are cooked and the emulsion is thickened, remove from heat and add yet the chopped fresh parsley. <\/p>\n
Serve your spaghetti aglio, olio e peperoncino with a generous handful of grated parmesan cheese.
\n<\/p>","protected":false},"excerpt":{"rendered":"
Spaghetti with garlic, oil and chilli are a classic Italian cuisine, the first dish faster and easier to prepare. How many times have we found ourselves at home with friends and wanting to whip up something to eat we made pasta with garlic, oil and chilli ?! But like all simple things this first course also hides some small pitfall in the preparation because the garlic should be lightly fried to perfection and the spaghetti need to take all the flavour of the sauce. Ingredients (for 4 people): 400 g of spaghetti, suggested those from Pastificio PMC fresh chili pepper according to your taste 2-3 cloves of garlic salt q.b. extra virgin olive oil grated Parmesan cheese Difficulty: Easy Cooking time: 10 minutes How many people: 4 procedure: Take a pan, pour in the olive oil to coverall the bottom then add the garlic, finely chopped Also add the chili choped in rounds and let it fry until the garlic begins to take on a color slightly amber. At that point add less than half a ladle of cooking water from the pasta and let it form a light emulsion. Remove from heat and add a little chopped parsley. When there are two minutes at the end of cooking the pasta, transfer to the pan with the garlic and continue cooking, adding cooking water as needed. As soon as the spaghetti are cooked and the emulsion is thickened, remove from heat and add yet the chopped fresh parsley. Serve your spaghetti aglio, olio e peperoncino with a generous handful of grated parmesan cheese.<\/p>\n","protected":false},"author":7,"featured_media":5116,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[796],"tags":[799,801,800,792,791,793],"class_list":["post-5115","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-2","tag-main-course","tag-pasta","tag-primi","tag-recipes","tag-ricette","tag-spaghetti"],"_links":{"self":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/5115","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/comments?post=5115"}],"version-history":[{"count":0,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/5115\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media\/5116"}],"wp:attachment":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media?parent=5115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/categories?post=5115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/tags?post=5115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}