Ingredients for 4 people:
- 200 g peeled garlic
- 10 g dried chilli pepper
- Salt
- 360 g extra virgin olive oil
- 280 g short pasta
Optional:
- A little parsley
Prepartion:
- Aglio, olio, peperoncino is not strictly speaking a sauce, but a garnish with which the pasta is flavoured.
- Place the peeled garlic in the mixing jar and crush on speed 1, 5 seconds.
- Lower the garlic into the centre of the jar, add the chilli and blend on speed 1 for a further 2 seconds.
- Carefully replace the blade guard. If necessary, remove the garlic and chilli from the jar to do so.
- Season and add the oil.
- Select “sauce”, speed 1, 10 minutes 70 degrees.
- Set aside.
- Place 1 litre of water in the jar, with the blade guard on.
- Cook and heat on speed 0, 100 degrees, 8 minutes.
- Uncover the lid carefully so as not to burn yourself with the steam. Cook at speed 0, 100 degrees for the minutes indicated on the pasta packet. You can cover with the steamer so you don’t get splashed.
- Drain the pasta in the steamer basket and serve with the garlic and chilli peppers with oil.
- Garnish with some chopped parsley leaves.
Tips…
- To easily peel a large quantity of garlic, you can soak them for a while in cold water.
- If you don’t want the sauce to be too spicy, remove the seeds from the chilli.
- Rinse your hands well without rubbing them so that the spiciness of the chilli and the smell of garlic disappears.
