Spaghetti aglio, olio e peperoncino — spaghetti with olive oil, garlic, and hot peppers — are a classical dish of the Neapolitan cuisine. The recipe is the one to go for when you have to cook something really special in no time at all.
Attention! The quantities below are for four eaters and requires a really large pan!
Serves 4, prepares in 15 minutes.
- 500 g Spaghetti
- 8 cloves of garlic
- 2 red hot peppers (peperoncini)
- 2 yellow hot peppers (peperoncini)
- 100 g pecorino
- 0 cherry tomatoes
- Bring water to boil in a large pot.
- Peel the garlic. Cut the garlic and the pepper in slices 2 mm thick.
- Add salt to the water when it boils, about one level teaspon of salt per liter water. Slide the spaghetti into the water.
- Just before the spaghetti are done, fill about 100 ml of the water into a cup.
- Quickly and loosely drain the spagetti into a colander in the sink, when they are done. Do not rinse them!
- Heat the olive oil in a pan. Sauté the garlic for one to two minutes. Add the peppers and sauté them for another two minutes.
- Iff - despite the clear instructions above - cherry tomatoes have made it anyway close to the pan, eat them up now! It's a great symbolic gesture! There is no, no business at all for them to be done in the sauce! 😉
- Deglaze with the cooking water and boil down the sauce.
- In the meantime grate the pecorino.
When most of the water has boiled away, at the spaghetti to the sauce and mix everything.
- Arrange in soup plates, sprinkle with olive oil, and dredge with the grated cheese.
The starch in the cooking water makes the sauce a little more viscid.
Some people prefer their “alla-ul” without cheese. Not only vegans will omit it. In that case, crispy white bread goes very well with it.
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