Peperoncino
Boil the spaghetti until it is slightly firm. (Guideline: about 1 minute before the recommended cooking time.)
While the spaghetti is boiling, add A to a frying pan and heat over high heat.When the garlic starts to boil, reduce the heat to low 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 mix 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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olive oil
!
- 1/2 tablespoon
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olive oil
-
- Chopped parsley
- 2 teaspoons
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- salt
- 1 pinch
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- coarsely ground 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
-
-
olive oil
!
- 3/2 tablespoon
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olive oil
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[Boiling spaghetti]
- Spaghetti di Czech No. 10 Fedelini.
- 80g
-
- Can also be used with hot water sauces
- 3000ml
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- 1% salt in boiling salt water
- 30g
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