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.
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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