Peperoncino
When frying pasta and sauce, stir well and blend until the oil and moisture blends in and white.
How to make it
1
Boil the spaghetti until it is slightly firm. (Approximately: about 1 minute before the displayed time)
2
While boiling the spaghetti, put A in a frying pan and heat over high heat, then turn low heat until the garlic is boiling and fry until golden brown.
3
Raise half the amount of garlic onto kitchen paper.
4
In a frying pan 3, add the spaghetti boiling soup (about 80ml) and parsley (1 tsp) and mix.
5
Add the boiled spaghetti to a frying pan of 4, add the spaghetti boiling juice (about 50ml), olive oil (1/2 tablespoons), salt and coarsely smelt black pepper, stir well and blend with the sauce, then add the remaining parsley.
6
Place it on a plate, pour the remaining parsley and the garlic that you've put up on kitchen paper and it's finished.
Materials 1 person
-
-
Olive Oil
Ardoino Extra Virgin - 1/2 tbsp
-
Olive Oil
-
- Mince parsley
- 2 tsp
-
- salt
- One Pick
-
- Coarsely smelt black pepper
- A little
-
[A]
- Chop garlic
- 1 piece
-
- red chili peppers in half and remove seeds
- 1 bottle
-
-
Olive Oil
Ardoino Extra Virgin
- 3/2 tbsp
-
Olive Oil
-
[Boil spaghetti]
- Spaghettidi Czech No.10 Federini used
- 80g
-
- Used in boiling water
- 3000ml
-
- 1% salt content of salted
- 30g
[PR]
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