Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery. When it comes to dinner recipes this could not be easier! You'll love this Spaghetti Aglio, Olio e Peperoncino recipe! So yummy, a little spicy, and quick and easy to prepare.
Just had to make sure lots of Parmigiano Reggiano was involved.
And by lots I mean a whole mountain of it on top of my Spaghetti Aglio e Olio! ?
The Ultimate Pantry Pasta Hails from Italy.
You can have Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery using 11 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery
- Prepare 200 grams of Spaghetti.
- You need 4 slice of Bacon.
- Prepare 1 of Cucumber.
- It's 1 of whole Celery leaves.
- You need 3 clove of Garlic (finely chopped).
- Prepare 1/2 tsp of Red chili peppers (sliced).
- You need 1 of Salt.
- Prepare 1 dash of Pepper.
- You need 100 ml of Pasta water.
- Prepare 2 tbsp of Olive oil.
- Prepare 5 of pieces Dried tomatoes.
While the exact origin of spaghetti aglio e olio is murky, there's no doubt it hails from Italy. Some say the dish comes from Naples, while others say it originated in the Southeastern region of Abruzzo. Uno spaghetto aglio, olio e peperoncino facile facile svolta la cena in men che non si dica, ma la vostra spaghettata in compagnia può riservare tante altre sorprese infallibili. Per rimanere sul classico, gli spaghetti alle vongole sono la scelta ovvia, ma se volete portare tutto il sapore del mare in tavola.
Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery instructions
- Cut the cucumber into slightly thick sticks. Coarsely chop the leaves and thin stems of the celery..
- Start boiling the spaghetti in a generous amount of boiling water with salt (not listed)..
- Heat the olive oil in a skillet, add the garlic and red chili peppers, and turn on the heat. Sauté them slowly until golden brown without scorching..
- Add the bacon and slowly sauté it until the fat comes out. It is easily burnt, so be careful not to!.
- Add the pasta water. Since not much oil is used, it doesn't emulsify easily, but if the fat comes out from the bacon, it should emulsify..
- Add the boiled pasta that has been timed to finish at this point, and mix it with the sauce. You will season it with salt and pepper here, but keep in mind that you will add the vegetable after this..
- Add the cucumber and celery leaves, turn the heat to high and briefly combine with the pasta. The vegetables are delicious when crunchy, so cook with the residual heat from here and do not overcook..
- These are homemade dried tomatoes that were stored in the refrigerator (freezer). https://cookpad.com/us/recipes/147072-too-delicious-to-be-true-dried-tomatoes.
- To add the finishing touch to the taste, top the pasta with the dried tomatoes if desired..
Gli spaghetti con aglio, olio e peperoncino, un piatto che soddisfa in pieno la fame e la voglia di qualcosa di buono, soprattutto se non si è degli assi in cucina. Non ci sono regole sull'uso del peperoncino né su quelle dell'aglio: forse per questo è così amato! Spaghetti "ajo e oio e peperoncino" in roman slang, in correct Italian "aglio, olio e peperoncino" spaghetti with garlic, olive oil and red chili pepper is the quickest and easiest I know. Often it is prepared in Italy in the summer evenings at midnight to celebrate with friends since this recipe is very. You're watching: Spaghetti Aglio e Olio.
