Peperoncino
Boil the spaghetti until it is slightly firm. (Approximately: about 1 minute before the displayed time)
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.
Place half of the garlic on a paper towel
Add spaghetti cooking water (about 80ml) and parsley (1 teaspoon) to the frying pan in step 3 and mix
Add the boiled spaghetti to the frying pan in step 4, add the spaghetti cooking water (about 50ml), olive oil (1/2 tablespoon), salt, and coarsely ground black pepper, stir well to combine with the sauce, and add the remaining parsley
Place on a plate and top with the remaining parsley and the garlic that has been placed on kitchen paper
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Ardoino
Extra Virgin Olive - 1/2 tbsp
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Ardoino
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- Chopped parsley
- 2 tsp
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- salt
- One Pick
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- Coarsely smelt black pepper
- A little
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[A]
- minced garlic
- 1 piece
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- the red chili pepper in half and remove the seeds.
- 1 bottle
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Ardoino
Extra Virgin Olive
- 3/2 tbsp
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Ardoino
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[Boil spaghetti]
- Spaghetti di Czech No. 10 Fedelini.
- 80g
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- Can also be used with hot water sauces
- 3000ml
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- 1% salt in boiling salt water
- 30g
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