Spaghetti aglio e olio
To speak of Italian cuisine is to speak of great flavors, dedicated elaboration processes and above all, tradition. Our recipe of the month is one that you can prepare at home quickly and easily; of course we are talking about the legendary Spaghetti aglio e olio.
Originally from the region of Naples, this dish was considered part of the lower class due to its memorable flavor which is the result of the explosive mixture between fresh garlic, olive oil and dried chili flakes.
An exquisite way of pairing this Neapolitan dish is with white wine. Our first recommendation is the Pecorino white wine I.G.P TERRE DI CHIETI CANTINA TOLLO 13 ° whose flavor consists of a good structure thanks to its fruity aroma with citrus and tropical notes, white peach, mango and sage.
Another perfect pairing for this dish is the SAUVIGNON BLANC I.G.P CANTINA PIERPAOLO PECORARI 13 °, of exuberant and fresh flavor, thanks to its accents of citrus and flowers.
Let us give you aa recipe ready for your guests, we assure you that it will not take more than ten minutes to prepare it.
Recipe Spaghetti aglio, olio e peperoncino
· 350 g of spaghetti
· 4 cloves of garlic
· 1-2 fresh chiles
· 50 ml of extra virgin olive oil
· Salt
· Black pepper
· Parsley
1.- Fill a pot with 1 L of water and 7 gr of salt per 100 gr of dry pasta. Bring to a boil and add the spaghetti. Stir gently for the first minute and cook, following the package instructions, for 10 minutes. Drain well and reserve.
2.- Peel the garlic cloves and cut into thin slices. Remove the rabitos from the chiles, open and discard the inner seeds. Chop into fine pieces.
3.- Heat the olive oil in a large pan and add the cloves of garlic.
4.-Lower the temperature and cook stirring constantly, until it begins to catch color. Add the chopped chili.
5.- Cook the garlic and chilli until they are well browned, taking care that they do not burn.
6.- Add the spaghetti stirring well to sauté the whole for 1-2 minutes. Season and season with a little parsley.