• “Midnight Spaghetti” from the kitchen of SFL

    Simple and yummy … “Spaghetti aglio, olio e peperoncino” (also called “midnight spaghetti”…) 
    Recipe from the kitchen of SicilianFoodLovers
    Serves 4
    1 pound spaghetti
    2 tablespoons salt
    5 tablespoons extra-virgin olive oil
    2 dried chilies, crumbled, or ½ teaspoon chili flakes
    4 garlic cloves, chopped
    1 tablespoon minced Italian parsley (optional, but I like fresh parsley …)
    1 salted anchovy, chopped – to remove the salt use a knife then
    wash the anchovy before using it (fresh and canned or salted anchovies are not interchangeable in recipes, so be sure you have the right ingredient before beginning)

    Bring to a boil plenty of water (from 6 to 7 quarts can be enough). Add the spaghetti and salt. Cook until al dente, about 8 minutes; drain thoroughly, reserving 1/2 cup of the pasta cooking water.
    Meanwhile, heat the olive oil, the chili, garlic, anchovy in a 14-inch skillet over medium-high heat for 2 minutes, or until the garlic is lightly browned and the oil is aromatic. Stir in the drained spaghetti and the reserved pasta cooking water. Saute the spaghetti 1 minute. Add parsley and serve hot
    Sprinkle a handful of toasted bread crumbs over the pasta for a delightfully crunchy texture; grated cheese is never served with a classic aglio e olio preparation, but you can of course do as you like at home
    If you enjoy your food really spicy, increase the amount of chilies accordingly… as I said these are “midnight spaghetti”, too

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