Ingredients for 4 people:
- 200 g of peeled garlic
- 10 g of dried chili
- Salt
- 360 g of extra virgin olive oil
- 280 g short pasta
Optional:
- A little parsley
Prepartion:
- Aglio, olio, peperoncino is not properly a sauce, but a garnish with which the pasta is flavored.
- Place the peeled garlic in the mixing jug and crush at a speed of 1, 5 seconds.
- Lower the garlic into the center of the mixing jug and grind at speed 1, another 5 seconds.
- Add the chili and repeat the grinding operation.
- Carefully attach the blade guard. If necessary, remove the garlic and chili from the mixing jug to do it.
- Add salt and introduce the oil.
- Cook at speed 1, 10 minutes 70 degrees.
- Set aside.
- Place 1. l. of water in the glass, with the blade protector on.
- Add salt and heat at SL speed, 100 degrees, 8 minutes.
- Uncover the cap carefully so as not to burn yourself with the steam. Cook at SL speed, 100 degrees, following the time indicated on the pasta package. You can cover with the steamer basket to avoid splashing.
- Drain the pasta with the steamer basket and serve with the garlic and chili peppers with oil.
- You can decorate with some chopped parsley leaves.
Tips…
- To easily peel a large quantity of garlic, you can soak it for a while in cold water.
- If you do not want the sauce to be too spicy, remove the seeds from the chili.
- Rinse your hands well without rubbing them so that the spicy chili and the garlic smell come off.
