Italian
Pasta Aglio Olio e Peperoncino
by Michele e Lorenzo · 59.4K subscribers on YouTube
A classic pasta aglio e olio with a spicy twist: instead of peperoncino, we use 'nduja for extra flavor. Roasted garlic makes it lighter and slightly sweet.
- Difficulty
- easy
Ingredients
6 items- 300 gSpaghettonior spaghetti
- 3 pcsGarlicwhole heads
- 10 mlExtra Virgin Olive Oilfor the sauce
- 30 g'Ndujaspreadable salami, substitute for peperoncino
- Parsleychopped, to taste
- Saltfor pasta water and to taste
Method
- Preheat the oven to 180°C (350°F). Cut the top off three heads of garlic, drizzle with olive oil, wrap in foil, and roast for about 30 minutes until soft and golden.
- While the garlic roasts, bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- Squeeze the roasted garlic cloves out of their skins and mash them into a paste.
- In a large pan, heat 10 ml of extra virgin olive oil. Add the roasted garlic paste and 30 g of 'nduja. Cook for 2 minutes, breaking up the 'nduja with a spoon.
- Drain the pasta, reserving a cup of pasta water. Transfer the pasta to the pan with the sauce.
- Add a splash of pasta water and toss vigorously over medium heat until the sauce coats the pasta (risottare).
- Remove from heat, stir in chopped parsley, and serve immediately.
Michele e Lorenzo
Home cook59.4K subscribers on YouTube50.2M total channel viewsDue toscani che amano cucinare 👨🍳👨🍳 “ O’ come l’è bono “ è il nostro motto 📣 Collab 4h4g@Arkadia.agency 🤝 In elenco AGCOM 📝
