Spaghetti aglio e olio original
This is an Italian national dish. Originally a "poor people's food", today it is a delicacy to prepare it with the right ingredients. It's also reasonably priced with good ingredients, so if you fool it, please do not save in the wrong place.
ingredients
What do you need for that?
- Spaghetti (per person and hunger between 100 g and 250 g dry weight). As an exception you should take branded goods; you taste the difference. So, Barilla, Buitoni, Da Cecce, you're on the safe "taste" side.
- Olive oil. I take 2 varieties, one for "frying", one for the taste. Why, explains later from the recipe.
- Garlic. Plentiful. At least 2-3 toes per person.
- Hot peppers. 1 pod. It may be fresh or dried. Only if it should be really sharp (diavolo), then more.
- Basil. A few leaves, fresh. Or dried a spoon.
- Pecorino. Per person 40 g. Freshly grated. This is the Parmesan that comes from the sheep. And it tastes really delicious.
- Salt. For noodle cooking. 2 teaspoons at least to 4 liters of water.
- So. Wars that? Is there something missing? No. Why, too. That's pure Italy. Eat too hard to make.
preparation
Here we go.
Cut the knob into fine slices. They come in the pan. With a simple, not too expensive olive oil. Then comes the hot peppers. Once cut through. Not more. Now you sweat the whole thing. Be careful, the garlic should not turn brown. Otherwise he will be bitter. As soon as the knob begins to simmer, immediately remove the pan from the plate. Now the basil comes in. The oil should only accept the aroma. It does not matter if it is fresh or dried basil. Finished.
Cook pasta. In salt water (see above). According to instructions. Or you take your time, buy previously ground durum wheat and make the pasta yourself. No one has to do that today. So for once not the brand of delicatessen Albrecht, but quiet times the expensive variant.
So the noodles are so cooked and you have the oil with garlic, chilli (jajaja, chillies are pepperoni) and basil kept warm. Then the noodles are poured off in the sieve and spread on plates. Now add the oil mixture (you can also mix all the pasta with the oil, but that does not matter how you do it.) And grated cheese pass over it.
It tastes so sappy that you forget everything else about it.
And? Is that hard to do? Nope. Then get to the noodles ...
... and let you taste this simple Italian dish with a nice salad.
