Garlic, oil and chilli pepper it is one of the simplest and most delicious first courses as well as one of the best-known dishes of Italian cuisine. This recipe, which is thought to have been prepared by the farmers’ wives who worked in the olive groves, is perfect for when you have little time or after a long day of work. Among many variations and different schools of thought, recently it chef Barbersjudge of Masterchef Italy and award-winning chef with 7 Michelin stars, published his version with an ingredient that no one expected…butter! Find out here how to make a spaghetti with garlic, oil and chilli that is worthy of note and above all that even the chef would approve of.
Spaghetti with garlic, oil and chilli pepper: the recipe
In a pan, fry a small piece of larda slice ofgarlic he was born in chili cut into julienne strips together with parsley, salt And pepper. Once the pasta is cooked al dente, drain it and pour it into the pan to stir it off the heat, adding a little cooking water and a knob of butter. Then plate and season with the sauce, then garnish with some parsley chopped, a drizzle of oil and a sprinkling of pecorino cheese.
Spaghetti with garlic, oil and chilli: the tricks
First of all, you must not be sparing with the oil and it is best to keep the heat low so as not to burn the garlic (of which it is advisable to eliminate thesweetbread to make it more digestible). If you don’t want to risk finding seeds in the dish, it is also recommended to opt for using whole chili peppers and remove them before plating. Furthermore, as in all other dishes it is preferable to use fresh ingredients for a result with a more intense flavour.
){kind=link}