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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
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Spaghetti Peperoncino

Recipe ID :982 Posted on 11 AUG 2015
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Serves 1

Prep 3min
Cook 10min
views 17,757
printed 717

saved 3

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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Tobuchan
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Tobuchan
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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.

Category

Italy Boiled Easy Peasy Pasta Quick Vegetarian Spices Dinner Everyday Home Alone

Related spaghetti garlic peperoncino red chilli
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