Spaghetti Peperoncino

It's such a simple cheap recipe but quite difficult to get exactly right. It's another recipe from Yoshitsugu Yamada, Barilla Pasta Champion 2012.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 1 Prep: 3 min Cook: 10 min

Ingredients

Spaghetti 200g
Hot water 2 litres
Salt 20g
Garlic 1 clove
Dried chilli as you like
Parsley as you like

Method

1
Put the water in a pan with 1% salt (I used 20g salt for 2 litres water).
2
When the water boils, add the spaghetti. It will finish cooking in the frying pan so boil for 2 minutes less than the packet instructions.
3
Finely chop the garlic. Put 3 tbsp olive oil in a pan on medium heat. Add the garlic and chopped dried chilli.
4
The garlic is there to transfer its flavour to the oil so be careful to never burn the garlic - this is a useful tip.
5
Add one ladle of pasta water to the frying pan and shake to emulsify (mix the oil and water).
6
When the pasta is ready, drain in a colander and add to the frying pan. Mix well with the sauce on low to medium heat.
7
Check for seasoning: adjust with extra pasta water a bit at a time if more salt is required or plain water if it's too salty.
8
The spaghetti should be al dente. Add the finely chopped parsley and drizzle with 1 tbsp extra virgin olive oil.
9
Transfer to a serving dish with tongs and present twisted upwards and piled high.

Tips & Note

●The saltiness comes from the pasta water, so this is a very important seasoning for this dish. It's a key ingredient so make sure to prepare this well according to the the ratio of water and salt above.

Spaghetti Peperoncino

It's such a simple cheap recipe but quite difficult to get exactly right. It's another recipe from Yoshitsugu Yamada, Barilla Pasta Champion 2012.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 1

Prep: 3 min

Cook: 10 min

Ingredients

Spaghetti 200g
Hot water 2 litres
Salt 20g
Garlic 1 clove
Dried chilli as you like
Parsley as you like

Spaghetti Peperoncino

Recipe ID :982 Posted on 11 AUG 2015

Serves 1

Prep 3min
Cook 10min
views 1,181
printed 410

saved 2

It's such a simple cheap recipe but quite difficult to get exactly right. It's another recipe from Yoshitsugu Yamada, Barilla Pasta Champion 2012.

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Ingredients

Print Ingredients Email Ingredients
200g
2 litres
20g
1 clove
as you like
as you like

Method

Prep
3min
Cook
10min
1
Put the water in a pan with 1% salt (I used 20g salt for 2 litres water).
2
When the water boils, add the spaghetti. It will finish cooking in the frying pan so boil for 2 minutes less than the packet instructions.
3
Finely chop the garlic. Put 3 tbsp olive oil in a pan on medium heat. Add the garlic and chopped dried chilli.
4
The garlic is there to transfer its flavour to the oil so be careful to never burn the garlic - this is a useful tip.
5
Add one ladle of pasta water to the frying pan and shake to emulsify (mix the oil and water).
6
When the pasta is ready, drain in a colander and add to the frying pan. Mix well with the sauce on low to medium heat.
7
Check for seasoning:adjust with extra pasta water a bit at a time if more salt is required or plain water if it's too salty.
8
The spaghetti should be al dente. Add the finely chopped parsley and drizzle with 1 tbsp extra virgin olive oil.
9
Transfer to a serving dish with tongs and present twisted upwards and piled high.

Tips & Note

●The saltiness comes from the pasta water, so this is a very important seasoning for this dish. It's a key ingredient so make sure to prepare this well according to the the ratio of water and salt above.

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