Spaghetti with garlic, oil, and chili pepper
by Tavolino
A timeless classic of Italian cuisine, quick and flavorful. This dish highlights the simplicity of the ingredients, creating a perfect creamy emulsion.
Ingredients
- Thick spaghetti 320 g
- Garlic 3 cloves
- Fresh chili pepper 1
- Parsley to taste
- Extra virgin olive oil 70 g
- Fine salt to taste
Preparation
- 1
Peel the 3 garlic cloves, cut them in half, remove the inner germ, and slice them thinly.
- 2
Trim the fresh chili pepper, cut it lengthwise, and remove the seeds (leave some in for more heat), then mince it.
- 3
Wash, dry, and finely chop the parsley.
- 4
In a large pan, heat the 70 g of extra virgin olive oil over medium-low heat.
- 5
Add the sliced garlic and minced chili pepper to the oil.
- 6
Let everything sauté for 10 minutes, stirring often to prevent the garlic from burning.
- 7
Meanwhile, bring a large pot of salted water to a boil and cook the 320 g of spaghetti.
- 8
When three-quarters cooked, transfer the spaghetti directly into the pan with the sauce.
- 9
Continue cooking the pasta by gradually adding a ladle of pasta cooking water to create a creamy emulsion.
- 10
Once the pasta is al dente, turn off the heat.
- 11
Add the chopped parsley and mix well to combine all the flavors.
- 12
Serve the spaghetti immediately while piping hot with the cooking juices and more fresh parsley to taste.