giovedì 2 gennaio 2014

Spaghetti Alio Olio e Peperoncino

Ingredients for 6 people

1,5 kg spaghetti n 5
1 cup extra-virgin olive oil
6 garlic cloves, peeled
2 tablespoon red pepper flakes (peperoncino)
100 g of parmigiano

warm up the olive oil with the pre-chopped garlic and the peperoncino, to feel the roma onlow flame careful not to burn the garlic or to rich smoking point for the oil.
Get a pod full of boiling water, add 2 tea spoon of sea salt and cook the spaghetti 'al dente' controllin the cooking time from the ox.
once ready strai the spaghetti  and mix them with the oil on low flame for 1/2 minuts, Add the parmigiano and black pepper once off the fire.

Serve with a little extra peperoncino and parmigiano on top.

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