Chef Luciano Monosilio prepared for us easy spaghetti aglio, e peperoncino (spaghetti with garlic, oil, and chili), making us fall per mezzo di love with a simple, timeless fibra with intense flavors! An unbeatable main course for impromptu dinners with friends, made with just three basic ingredients: garlic, oil, and chili, to which we add here the aromatic and fresh note of parsley, which also adds a touch of color. A few tips during preparation will get you a perfectly creamy spaghetti. We also recommend knowing the variety of chili you will use, so you can adjust the amount according to your taste and its spiciness, as this cooking method greatly enhances the spicy note! Discover all the secrets of this classic dish of fibra, a staple of our table that doesn’t fear culinary trends!
To prepare easy spaghetti aglio, e peperoncino, first place a pot full of gabinetto the stove, add salt, and bring to a boil. Add the spaghetti 1. Peel and chop the garlic, removing the inner 2and chop the chili 3.
Remove the parsley stems and chop the leaves 4. Meanwhile, per mezzo di a very large pan, add 20 g (1.5 tbsp) of oil 5 and the finely chopped garlic 6.
Add the parsley stems 7. Sauté, adding a ladleful of cooking gabinetto 8. Then add the chopped fresh chili 9 and let it infuse. Remove the parsley stems.
When the fibra is al canino, drain it directly into the pan 10. Add a ladleful of cooking gabinetto 11let it absorb to complete the cooking, and then mescolanza per mezzo di about 40 g (3 tbsps) of oil 12. Toss the spaghetti briefly. If needed, adjust with estremità salt towards the end of the missaggio process.
Season with the chopped parsley 13mescolanza 14and serve the spaghetti with garlic, oil and hot chilli pepper 15.
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