Garlic, extra-virgin olive oil, red chili flakes and quality pasta make up this delectable dish.
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If you so dislike the red pepper flakes for their tendency to burn, try looking in the international isle for JARRED peperoncino, at least that is where you can find them in New York City if not in the produce section. And you are quite right, my dad, born in Italy, much prefers his peperoncino in his Aglio e Olio. Moreso, he prefers them slightly roasted prior to being added. That is his personal preference. I hope this helps you find some you can regularly use for this dish.
Good question. I prefer this dish without either basil or parsley, but many people enjoy the flavor and believe the color contrast adds to the dish. You mean, I think add water when the spaghetti is IN the pan to loosen it up and not make it overly oily, yes? Just me, I like freshly ground hot pepper, but did you mean put the whole pepper in the oil with the garlic then remove the pepper and put the spaghetti in the pan? Just a question.
Surely the basil give color to the dish but the flavor is very different without. I prefer without.
Exactly, i mean put the whole pepper in the oil with the garlic and remove the pepper jus before to put the spaghetti IN the pan (sorry for my bad english that google translator can't correct!!!)
Usually i use hot pepper from Calabria because i like very very hot "Aglio e Olio" and it's an excellent idea to drink more white wine....
With either basil or parsley the flavor is very different, but for some reason, some cooks think COLOR CONTRAST in a dish is necessary. Notice, I did not respond in italian, being first generation american myself, my italian is terrible. My grandmother used to make a very hot pepper and give it to use on Chirstmas. I mean very hot. You use just a dash. I've never been to Calabria, but to most of other parts of Italy. I'll have to get there.
You will likely need at least 4 liters of water to boil the 200 grams of pasta called for in the recipe. The recipe indicated "salt for pasta water (1 tsp per 1 L of water)"; therefore according to this recipe you will need about 4 teaspoons (1 tbsp + 1 tsp) of salt for that amount of water.
Basically you just want to salt the water (whatever amount you are using) until it tastes slightly salty.
Hope this helps to clear things up.
missed that portion of the lesson on Pasta. In all reality, since I have been making pasta since I could stand, I don't think I really paid much attention to that area of the lesson. We always sort of dump a bunch of salt in the water. I don't think the pasta ever really absorbs more salt than it needs, except, perhaps fresh pasta. And since I am usually quite careful of my salt use, I guess I rarely over-salt anyway. Go for it Colleen, you ask the right questions, that's half the battle.
I joined this site a couple of days ago because I am a master of making anything taste like rubber.
I tried this recipe last night, but I mixed way too much chili flakes and water in the pan, among other... "miscalculations". Suffice to say, I was left with a watery dish of garlic flavored pain.
Tonight, I got my act together and measured out the ingredients and everything worked out great! I will definitely be using this technique more often. :) I just have a few questions;
1) Why do you start with a pot of cold water? If the goal is to boil it, isn't it much faster to start with hot tap water?
2) Why do we wait until the pot is at a rapid boil before putting the salt in? I thought adding salt to water makes it boil faster?
Thanks for the great recipe,