Spaghetti aglio olio e Peperoncino

When I prepared a tomato-garlic salad Yesterday, I found out that early, still very green, hot olive oil perfectly matches fresh garlic. So I had to cook spaghetti aglio olio Peperoncino for today. Since Angi always cooks in the evening, she was happy to leave the kitchen to me for once.

Spaghetti aglio olio e Peperoncino Ingredients for 2 persons:

  • 250 g spaghetti
  • 2 ml sea salt
  • 4 fresh garlic cloves
  • 1/3 Bunch of Italian parsley
  • 1 chili pepper (Tabasco)
  • 1 ml Angis rosemary Salt (coming soon to our product range)
  • 50 ml Campo-Remo olive oil (if still available the early green, hot olive oil)
  • 1 piece Vezzena Stravecchia (or as a stopgap parmesan)

Preparation the spread lasts approx. 30 minutes. –> Here to the video: Https:// the spaghetti. Wash the Italian parsley, then pluck the leaves and cut them coarsely. Peel the fresh garlic cloves, then cut into slices and finely chop. Cut the chili very finely. Add the sea salt to the hot spaghetti, adding the spaghetti and completely immerse it with a cooking spoon. Good spaghetti need ca. 13 min. Until you're al dente. But that should be on the pack. In a pan, gently heat the campo-Remo olive oil and add the garlic and chili. The garlic must not become brown! On the gas stove I only heat at intervals. After a few minutes, add the Italian parsley and stir but do not fry. Finely plan the Vezzena cheese. If the spaghetti is al dente, pour out the water and put the spaghetti in the pan with the garlic sauce and stir. Serve the spaghetti aglio olio Peperoncino and Darüberstruen the Vezzena cheese.

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