When you do not know what to prepare or you crave a delicious, irresistible dish with an essential and pure flavor, garlic and oil emerge from the depths of the pantry.
- 4 cloves of garlic
- 1 cm of fresh chili
- 1 glass of extra virgin olive oil
- 400 grams of pasta, spaghetti are da best
The recipe is simple, as the only precaution, be careful to not burn the garlic.
It’s a race on a knife-edge, it must cook gently, but not get too browned or it becomes bitter. So do some tests with garlic cooking to find the right compromise.
Place a pot of water on the stove and bring to a boil. When it boils, put some salt, wait to come back to boil and then throw down spaghetti and cook the “al dente”.
In the meantime peel garlic, crush it with the blade of a knife and chop it finely. Cut the chili into thin slices.
Needless to say, top-notch extra virgin oil is the secrete for making the perfect pasta with garlic, oil, and chili, so pull out of the pantry the good stuff!
Put 1 glass of oil in a pan, turn on the stove on low heat and then put garlic and chili in. Cook for 5-6 minutes, stirring to avoid sticking to the pan.
Drain spaghetti and put them in the pan, adding a little bit of cooking water and finish to cook pasta.
Check if the salt is ok, sprinkle some fresh ground pepper, chili flakes, and parsley if you like and serve the best bowl of Pasta Aglio, Olio e Peperoncino of your life!