Tuesday, April 16, 2024

Recipe for aglio, olio e peperoncino by Giorgio Locatelli | Pasta


This is one among my favorite dishes. It’s one of many first issues you possibly can train your youngsters to cook dinner – if they’re adventurous with sturdy flavours – and it’ll stand them in good stead for the remainder of their lives, when cash is brief or cooking for a gang at college or after a late night time.

My spouse, Plaxy, cooks this for us once we arrive in Puglia on the foolish o’clock flight, having been up since 3am. A chilly crisp white wine, a bowl of inexperienced salad and a plate of aglio olio e peperoncino earlier than a siesta, and all is nicely with the world.

The spaghetti must be made with Italian grains as a result of the roughness of the floor will catch the oil higher. Parmigiano reggiano or grana padano are the 2 cheeses that work greatest on this dish (I’d suggest a cheese aged for 16-24 months). At all times purchase cheese in items, by no means purchase pre-grated. You need to use a wide range of chilli, even dried. Some individuals just like the chilli hotter, Plaxy solely eats it with habanero – it’s actually right down to your personal style.

Serves 4
spaghetti 500g
chilli 1
garlic 4 cloves
additional virgin olive oil 200ml
parmigiano reggiano or grana padano for serving, grated

Begin cooking the spaghetti in loads of boiling salted water, and slice your chilli (round a tablespoonful, or extra if you happen to desire) and the cloves of garlic a couple of millimetre thick.

Place somewhat of the olive oil, chilly, within the pan. Put in your garlic, then hold taking the pan off the warmth and including somewhat extra chilly oil, then returning it to the warmth so that you simply don’t burn the garlic.

As soon as all of the oil is in, you possibly can let the garlic start to tackle somewhat little bit of color and put in your chopped chilli. Let it cook dinner very briefly, stirring it into the garlic, then pull the pan from the warmth and stir in a few spoonfuls of the cooking water from the pasta – take care, as it might spit.

When the pasta is cooked however nonetheless al dente, carry it out and drain it, however hold again the cooking water.

Toss the pasta very well by way of the oil, garlic and chilli, including somewhat extra cooking water from the pasta whether it is too dry, as you need the garlicky scorching oil to actually cling to the spaghetti, and serve straightaway.

End with some grated parmesan or grana padano.

Tailored from Made at Residence by Giorgio Locatelli (4th Property, £26). To order a duplicate for £22.88, go to guardianbookshop.com

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