"Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner." Sometimes,…
Some like it hot
My inspiration for the name of my blog was one of my favourites ingredients: pepper flakes. Thus, I couldn’t resist to add a very spicy recipe: spaghetti aglio, olio e peperoncino.Today was the perfect occasion, since I came back from Athens to Thessaloniki late, starving and with an empty fridge waiting for me (an empty fridge and a starving Teti is not a good combination, believe me!).
But, I have some must have ingredients as anyone does. Mine include pasta, garlic, parmesan, parsley and dried red chiles. If yours must have ingredients include them too and you love spicy dishes get up and put some water to boil!
You will need:
- 2 to 3 small dried red chiles (or whole fresh peperoncini in order to be more authentic)
- ⅔ cup extra virgin olive oil
- 4 garlic cloves, thinly sliced
- ¼ cup chopped parsley
- 500 gr spaghetti
I assume that the water is almost boiling so let’s proceed further. Leave the dried re chiles in boiled water for 15 minutes. Then, remove the stems of the red chiles and cut them in small pieces. Do the same with the garlic cloves. Put the oil in a deep pan in medium-high heat and after drinking a few sips of a good dry white wine (here in Greece we have amazing labels of wine) add garlic and the chiles. Cook until the garlic is translucent and golden, 2 to 3 minutes. Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle. Before draining them reserve 1 cup of the cooking liquid.
Add 1/2 cup of the pasta cooking water, and reduce the heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce.
Season with parsley and parmesan, add some wine to your glass, put some fine music on and enjoy!
P.S.: Maybe I should reconsider the name of my blog…something like Teti’s pasta fits better!