CAMPANIA - Spaghetti aglio e olio alla napoletana
20 minutes
4 servings
INGREDIENTS
Viaggio Spaghetti 1lb
3 cloves of garlic
Viaggio extra virgin olive oil ½ cup
parsley 1 bunch
hot chili pepper 1
Viaggio grated Romano to taste
Salt to taste
DIRECTIONS
Take a pot filled with water and bring it to boil, then salt properly and dip the Viaggio spaghetti. While the spaghetti cook, heat ½ cup of Viaggio extra virgin olive oil in a large pan, you will need it to sauté the spaghetti at the end of the recipe. Add a spicy chili pepper to the oil. In the meantime, finely slice the garlic and chop the parsley. When the oil starts to fry and bubbles are formed around the chili, remove the pan from the heat and add the garlic and parsley. In this way the oil will also aromatize and you will avoid burning the garlic. One minute before the end of the cooking time of the spaghetti, remove the chili from the pan and transfer there the drained pasta. Sauté the pasta adding little cooking water of the same, rich in starch, so that you can create a beautiful cream. Add some pecorino cheese and continue to sauté and stir, then serve on the table with another bit of pecorino cheese.
ENJOY!
