Spaghetti with Garlic Oil & Chili Pepper
Ingredients
Spaghetti . 12 oz (320 g)
Garlic 3 cloves
3 fresh chili pepper
Extra virgin olive oil (70 g) - (high quality)
Fine salt to taste
Preparation
To prepare the garlic, oil and chili pepper spaghetti, start by cooking the pasta in boiling salted water.
Cook the spaghetti al dente, and in the meantime prepare the seasoning: peel the garlic cloves, divide them in half and remove the core (the green central part of each clove)
Cut the cloves into rather thin slices. Take the fresh chili peppers, and slice them removing the center. If you prefer less spiciness, you can open them lengthwise and remove the seeds before slicing them. Now pour the oil into a large pan.
Place the pan over very low heat and add the sliced garlic 7 and chili peppers. Continue to fry over very low heat; the chili and garlic should not burn, and should only fry for a couple of minutes.
For even browning without the risk of burning, you can tilt the pan to gather the oil, garlic and chili peppers in one area and allow them to brown evenly. Once the pasta is cooked al dente, you can transfer it directly into the pan and add a ladle of cooking water.
Stir for a few moments to combine the flavors and sauté, then you can plate your garlic, oil and chili pepper spaghetti and serve very hot!
If you prefer, you can add chopped fresh parsley at the very end!
Wine
As you prefer, our choice is
Fiano di Avellino or Falanghina (white) or
Aglianico or Taruasi (Red)
