Sometimes it happens that we don’t know what to cook , so we choose to preparer a simple pasta aglio, olio e peperoncino. It’s one of the most famous first courses ever and today I want to share with you my version of this exquisite pasta. It’s almost similar to the original recipe, but it has a extra touch! Are you curious? Then read the recipe to discover ingredients and steps!
Serves: 4
- 280 grams vermicelli pasta
- 1 large clove of peeled garlic
- Extra virgin olive oil
- Salt to taste
- 1 small dried chili pepper
For the parsley sauce:
- Parsley leaves
- Extra virgin olive oil
- A handful of pine nuts
For the black garlic:
- A large clove of peeled garlic
Method
First prepare the black garlic. Bake the garlic clove at 200 Celsius degrees for about 40-45 minutes. Put it aside and let it cool. Prepare the parsley sauce by placing in the mixer all the ingredients , blend for a few seconds until you get a very rustic sauce. Cook the pasta in boiling salted water. In the meantime cut the garlic into thin slices and chop the chili pepper. Pour some oil into a pan and add garlic and chilli. Fry over a medium heat. Pour one or two ladles of pasta cooking water three minutes before the end of cooking of the vermicelli pasta. Also add the vermicelli and cook until they are ready. At this point pour the parsley sauce, stir and serve with a sprinkling of grated black garlic.