Someone very special in my life quietly and very suddenly changed his residence to Heaven.
He believed in my cooking and he raved about my dishes giving me all the support I needed.
When you can make your family happy with your cooking you know that what you are doing is simply great.
The dish he loved the most is the simplest, the quickest and the tastiest of all.
Here I am, dedicating this recipe to a man who is no longer here but I know his support is still around (R.I.P. John)
Spaghetti Aglio Olio e Peperoncino
Serving 4 people
Ingredients
Spaghetti 400g
Olive Oil (preferably Extra Virgin) 7/8 tablespoons
Garlic, 2 cloves, finely sliced
Dried chillies, small handful or half of a medium fresh chillies, seeded and finely sliced as an alternative
Salt, corse, 1/2 tablespoons
Parmesan cheese, as much as we like!!!!
Preparation
In a large saucepan pour some water (1/1.5 l) and bring it to the boil. Add the coarse salt, put the spaghetti in and cook following the time on the packet (usually spaghetti cook in 8 minutes)
Heat the olive oil, the garlic and the chillies on a large pan. Simmer only for a few minutes till golden, don’t cook it for too long as it can easily burn!!!
Once the spaghetti are cooked (don’t over cook them as they need to be “al dente”, not too hard, not too soft), you can place them into a large serving bowl. Pour all the oil with the garlic and chillies. Mix and sprinkle as much parmesan as you like! Pronto 🙂
Following my #BringNonnaBack we would also add some fresh parsley before serving ( garlic and parsley go very well together and the natural property of the parsley helps to digest the strong garlic taste).
I also meant to say that this dish is also known for “LO SPUNTINO DI MEZZANOTTE”, a midnight snack ….
Buon Appetito !!!
BringNonnaBack 