A great classic of Italian cuisine, a simple recipe of assured success, especially suitable for informal dinners.
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INGREDIENTS |
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Spaghetti Barilla |
350 |
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g |
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Extra virgin olive oil |
60 |
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g |
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Chopped italian parsley |
2 |
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tablespoons |
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Garlic |
2 |
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gloves |
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Red hot pepper |
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to taste |
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PREPARATION |
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| 1. |
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Cook the Barilla Spaghetti in plenty of salted water. |
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| 2. |
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Prepare the garlic by removing the green bud inside the clove, then cut it in half, crush it with the flat of the knife and chop until smooth. At this point put it in a frying pan with the oil over the heat. |
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| 3. |
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Add the chopped red hot pepper; when the garlic begins to turn golden, add the chopped parsley and, after a few seconds, a ladle of water the pasta was cooked in. |
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| 4. |
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Drain the Spaghetti whilst still firmly 'al dente' and finish cooking it in the frying pan so as to thicken the sauce and obtain a tastier dish. |
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CHEF'S NOTE |
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To make chopping faster and get garlic that is finer and smoother, cut it in half, remove the green part in the middle, which is not easy to digest, then crush it with the flat of the knife.
If you do not know how spicy your red hot pepper is, add a little at first adding taste at the end of the cooking if necessary, even on the finished dish. |
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This traditional dish is well complemented by both white and red wines such as Orvieto Classico Umbro or a slightly lively, young Piedmontese Barbera. |
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