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 1,417
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.

Share

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.

HOME
Tobuchan
I’ve got 223 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
The lovely sticky texture of this Costa Rican starchy potato goes really well with the sweet syrup.
Eddoes potatoes, Potato starch, Butter for the mixture, Butter for frying, Syrup:, Soy sauce, Mirin, Sugar, Water, Potato starch + water
HOME
It sounds like you're cheating by using a stock cube but it's actually far more delicious than I expected! There are many noodle bars serving worse-tasting ramen than this...try it, I'm sure you'll love it!
Fish stock cube, Hot water, Butter, Egg noodles (fine), Miso (red or mixed), Granulated sugar
HOME
It's so simple to make when you use Tahini.
Tahini, Noodle stock (mentsuyu), concentrated, Water, Crushed sesame seeds, Granulated sugar, Ginger (grated), Miso
HOME
A really cheap and quick way to make ramen noodles instead of buying them in a Japanese store.
Spaghetti, Bicarbonate of soda, Salt, Hot water
HOME
Microwave the marshmallows for 2 minutes and mix with popcorn, it's great fun to make with the kids.
Popcorn, Marshmallow, Butter
HOME
Dye it with turmeric - it will look a glorious yellow but won't taste of turmeric!
Boiled eggs, Hot water, Turmeric
HOME

Similar Recipe

This is a twist to a traditional lasagne, it's got a good kick of spice.
Lasagne sheets, Onions (medium), Carrots (medium), Courgettes (small), Tinned tomatoes (chopped), Garlic, Ginger, Green chillies, Chilli powder, Salt, Brown sauce, Tomato puree, Water, Plain flour, Vegetable oil, Mustard, Salt & pepper, Milk, Cheddar cheese (mature), Paprika
In this recipe, there's lots of broccoli which is full of vitamins B, C, carotene and iron - all good cancer-preventing properties.
Broccoli, Garlic, Anchovy fillets, Dried chillis, Sundried tomatoes, Olive oil, Parmigiano reggiano (optional), Fusilli pasta
KitchenCIB
HOME
Healthy, refreshing recipe from Genoa, Italy.
Linguine, Pine nuts, Olive oil, Basil leaves, Garlic, Parmigiano reggiano, Potato, Green beans
Tobuchan
HOME
The surimi is shaped to look like baby eel, it's from the Spanish gourmet city of San Sebastian.
Tinned baby eel surimi, Olive oil, Onion, Pancetta or bacon, Dried chilli, Cherry tomatoes, Garlic, Cooked prawns, Spaghetti
This is a genuine carbonara recipe using udon noodles instead of spaghetti - I would say it probably tastes better than the original!
Udon noodles, Pancetta or bacon, Onion (medium), Pepper, Olive oil, Eggs, Egg yolk, Pecorino romano
KitchenCIB
HOME
Conchiglie is a great pasta shape as it holds the sauce inside its shell. Works really well with white sauce or tomato sauce.
Conchiglie, Tinned tomato (chopped), Garlic, Olive oil, Chicken stock cube, ●Light soy sauce, ●White wine, ●Salt & pepper, Grated cheese, Fresh parsley, Ham, Spinach
KitchenCIB
HOME

All New Recipes

Feel the Italian breeze gently blow with this delicious sushi using parma ham, mozzarella cheese and basil....aaaahh!
Sushi rice, Spring onions, Parma ham slices, Mozzarella cheese, Cherry tomatoes, Basil leaves, Extra virgin olive oil, Black pepper
cookbuzz
PRO
Smoked salmon sushi at its simplest...yet still tasty and looks good!
Smoked salmon, Sushi rice, Chilli mayonnaise, Red chilli (optional), Spring onions, Lemon , Lumpfish caviar
cookbuzz
PRO
It is a fancy dessert that you can make super easily. The cooking time does not include time to freeze the cherry tomatoes in advance, nor the time for chilling.
Cherry tomatoes, Water, Sugar
The sourness of tomatoes really whets your appetite! (The cooking time doesn't include time to cook the rice).
Tomatoes, Cooked rice, Butter, Curry powder, Salt, Cheddar cheese (grated), Cayenne pepper (optional), Italian parsley
Parma ham goes so well with the basil too!
Tomatoes, Parma ham slices, Basil leaves, Plain flour, Beaten egg, Oil (for shallow frying), ☆Breadcrumbs, ☆Parmesan cheese, ☆Mixed herbs, ●Extra virgin olive oil, ●Balsamic vinegar, ●Onion, ●Fresh parsley, ●Salt
Tonkotsu ramen (with pork) is quite a boom in the UK...but beef ramen can taste delicious too! This recipe is for 2 people.
Tinned beef broth (400g), Beef pastrami slices, Leek, Spring onion, Red chilli, Ramen noodles, Stock:, Beef stock cube, Chicken stock cube, Soy sauce, Salt & pepper, Hot water
cookbuzz
PRO