Once again a fantastic simple pasta from Abruzzo (south of Italy), adopted by Roman cuisine, ultra simple, ultra tasteful and easy.
You do know me by now, I really like great dishes, made with few quality ingredients. When it comes to the Italian pasta there are no mistakes, like in here, 4 only basic ingredients, can make a really delight on a plate.
If you like the fragrant taste of roasted garlic and if you like it ‘hot’ this recipe is for you.The roasted garlic pieces are crunchy like a bread crumb but much more flavorful and the red chili pepper flakes bring an all different level of flavor.
You will think I am very enthusiastic but really simple ingredients combine here in a perfect small masterpiece of authentic Italian cuisine. Once you ‘ ‘master‘ the garlic cooking step in the right way, the all dish is 20 minutes to the table!!
Ingredients : Serves 4 to 6
- 1 pound of excellent spaghetti brand (De Cecco, Garofalo, Elena’s)
- 1/4 good quality olive oil
- 4 to 5 large garlic cloves tiny chopped or minced
- 1/2 of 1 teaspoon red crushed dried chili flakes or 1 fresh red chili pepper chopped thin, seeded
- 2 tablespoons grated Pecorino romano (optional)
- Finely Chopped persil to garnish (optional)
How to make it :
- In a large pan, boil a large amount of salted water. Add spaghetti and cook till al dente, (following package directions).
- Meanwhile in a large pan, (large enough to accomodate the pasta), heat olive oil, and over low heat add garlic, frying it slowly till golden not burned for a minute or two Check it often stirring if necessary once. While garlic cooks add red chili pepper, saute’ gently.
- This step is very important, make sure your heat is on low, check the changing color of garlic frequently.
- Drain pasta, reserving 2 tablespoons of water to be used only if necessary.
- Add pasta to the pan with garlic and red chili, saute’ for 1 minute ( add water if too dry). Remove from heat and rest 1 minute more,
- Serve warm with or without grated Pecorino Romano or Parmigiano, and parsley to garnish.
A big debate is still going on in some regions of Italy about cheese or no cheese. Purists say no cheese. I like it with a touch of cheese, Pecorino Romano, no doubt, as it adds some saltiness and a lot of flavor If you choose the ‘no cheese’ version, it is excellent anyway, just do not forget to add some salt before serving.
Buon Appetito a tutti!