Angel hair spaghetti - simple, fast, really Italian
Let's start slowly, with:
Spaghetti with aglio, olio e pepperoncino
This pasta with garlic, olive oil and hot peppers is done in no time and always tastes good.
She is that? A? from the pasta alphabet; Gourmets order them if they want to test the new chef of an establishment. Nothing can be ruined faster than this. The garlic burns, tastes bitter and musty, the pasta becomes sticky and cumbersome ... Nevertheless, it is an excellent challenge for ambitious beginners.
It tastes best with the thinnest spaghetti of Italian cuisine, the spaghetti no. 1: Capellini or, alternatively, spaghettini, with one extra-thin pasta made of durum wheat semolina.
In a pan, depending on the courage, per person 1 to 2 freshly pressed or planed garlic cloves in 3 tablespoons good (!) Olive oil slightly sweat. Do not get brown! Remove from heat, stir in 1 tsp of chopped smooth parsley and a pinch of dried chilli pepper, and freshly ground black pepper. The "sauce" is now ready ...
Boil plenty of water in the large pasta pot (1 liter of water per 100 g of pasta), salt, and cook the spaghetti in a firm bite. Drain into the sieve, transfer to the pan while still damp, mix vigorously. Some rub fresh Parmesan on the plate.
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Tips for my beginner friends:
- As a beginner take no expensive extra virgin olive oil. Refined olive oil is available in Turkish shops.
- Get a spice mortar. Always prepare your spice mixtures fresh. (Asian shops, from 5 euros upwards)
- A garlic press (a garlic slicer) is a must in the drawer of friends of the Mediterranean cuisine. The good ones are expensive, yes. Easter gift?
- The official dosage for dry noodles is: 110 g per person. The chickens are laughing! Noodle friends easily beat twice the amount as a main course - if it tastes good!
