Spaghetti garlic chilli oil
- Serving: For 4 People
Spaghetti aglio olio e peperoncino
Spaghetti garlic chilli oil
Spaghetti garlic oil, with the possible addition of chilli for those who love spicy, are a very simple dish, but which will surely arouse many pleasant memories.
The garlic and oil pasta, with its simplicity and its clean, simple and powerful taste at the same time, is the classic midnight spaghetti dish, consumed after an evening of revelry together with the few diehards who did not want to go to sleep without put something under your teeth.
Garlic and oil is the student dish, ready in 10 minutes, with few ingredients, always present in the pantry, which does not require any culinary skills.
Whether you use the cooked or raw version, the ingredients always remain the same: spaghetti are the pasta classically used for garlic and oil, but obviously nothing prevents you from using other types of pasta.
Ingredients
Instructions
Spaghetti garlic chilli oil
Spaghetti with garlic and oil can be prepared in two variants: cooked and raw.
Spaghetti garlic cooked chili oil
Ingredients:
400 g of spaghetti
extra virgin olive oil
4-6 cloves of garlic
salt, pepper, chilli pepper to taste
parsley
Method:
Cook the pasta in abundant salted water, in the meantime prepare the cooked sauce as explained below.
In the cooked version, garlic is fried in oil with the addition of chilli, if you like. Personally I prefer not to darken the garlic, so I cook it for a maximum of 10 seconds if minced, 30 seconds if whole, and never at high temperature, the oil just needs to sizzle. In this version the garlic aroma is more subtle and above all tends to remain much less in the breath and to give less digestive problems. The aroma of extra virgin olive oil is almost completely lost with cooking.
If it is minced, the garlic will be left in the sauce and it will be eaten, if you want to remove it, leave it in large pieces (2-3 pieces per segment), fry it for 30 seconds, and then you can remove it. In this second case I recommend using a larger quantity otherwise you risk that the oil does not take enough the taste of garlic.
Chopped chilli must be added together with garlic during cooking if fresh or frozen (recommended), while if it is dry it must be added when the flame is turned off, so as not to burn it.
Spaghetti garlic raw chilli oil
Ingredients:
400 g of spaghetti
extra virgin olive oil
4-6 cloves of garlic
salt, pepper, chilli pepper to taste
parsley
Method:
Cook the pasta in abundant salted water, in the meantime prepare the raw sauce as explained below.
In the raw version, the garlic must be minced very finely, and then crushed with the back of a knife to reduce it to pasta. Then it is infused together with the oil and the chili pepper, in this way the oil absorbs the taste of garlic during the 10 minutes of cooking the pasta.
Buon appetito!!
