Sometimes the simplest dishes are also the tastiest. Italians know for sure all about how to make everything easy and at the same time to get a new portion of “dolce vita”. Parsley, garlic, and chili, a few minutes at the stove and one of my favourite southern Italian dishes is on your table 🙂
Sometimes the simplest dishes are also the tastiest. Italians know for sure all about how to make everything easy and at the same time to get a new portion of “dolce vita”. Parsley, garlic, and chili, a few minutes at the stove and one of my favourite southern Italian dishes is on your table 🙂- Prep time: 5 minutes
- Cook time: 10 minutes
- Serves: 2
- Difficulty: easy
- Course: pasta
- Cookware: pasta pot, cheese grater, pasta tongs
- Cuisine: Italian
Ingredients
- 160 g spaghetti
- ½ chilli pepper, seeded, finely chopped
- 1 garlic clove, peeled and finely chopped
- ½ bunch of parsley, finely chopped
- parmesan, grated
- 2 tbsp olive oil
- sea salt
Cooking method
Step 1
For pasta, for every 100g pasta you need 1 litre water and 10g salt. Put a large pot with water on a high heat, add salt and bring to boil. Add spaghetti and cook until al dente. Drain the pasta, leaving 100ml water from it in a separate bowl.
Step 2
Heat oil in a deep frying pan over medium heat. Reduce heat to low, add garlic and chili. Fry for a few minutes until the garlic is golden brown. Lightly salt, remove from heat, add the parsley and stir. Add the pasta and a few tablespoons of pasta water to the sauce. Mix. Serve immediately with a sprinkle of parmesan.
My tips and tricks:
You will be surprised: whether your chili pepper is hot or sweet depends on how you cut it. If you want your pasta to be less hot, then take a whole pepper and cut it not across, but lengthwise, cutting off thin long strips on the sides and trying not to disturb with your knife the inner membranes where the seeds are. They contain capsaicin – a substance with a burning taste. Do not be afraid, try it – the taste of the pepper will be sweet, slightly hot. And now you can even bet for money that you will eat chili whole and not cry 🙂
- 160 g spaghetti
- ½ chilli pepper, seeded, finely chopped
- 1 garlic clove, peeled and finely chopped
- ½ bunch of parsley, finely chopped
- parmesan, grated
- 2 tbsp olive oil
- sea salt
- For pasta, for every 100g pasta you need 1 litre water and 10g salt. Put a large pot with water on a high heat, add salt and bring to boil. Add spaghetti and cook until al dente. Drain the pasta, leaving 100ml water from it in a separate bowl.
- Heat oil in a deep frying pan over medium heat. Reduce heat to low, add garlic and chili. Fry for a few minutes until the garlic is golden brown. Lightly salt, remove from heat, add the parsley and stir. Add the pasta and a few tablespoons of pasta water to the sauce. Mix. Serve immediately with a sprinkle of parmesan.