What can we say about this first course, Spaghetti, garlic, olive oil, and chili, that’s it…one of the dishes that have been prepared at least once in most Italian homes. A quick, super economical, tasty, easy, and fragrant recipe, a first course that solves the problem of ingredients I don’t have….time I don’t have….or, too complicated to prepare, etc. It will solve a lunch or dinner on the fly making everyone happy, and in the summer period, it will help you not stay too close to the stove. Surely you won’t need to follow a recipe to prepare them, but just a few tips to make them creamier…
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 2 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 14 oz spaghetti
- 3 cloves garlic
- olive oil
- chili to taste
- salt to taste
- Pan
Steps
In the pan, add enough olive oil to cover the bottom, chili (I used ground chili), and crushed garlic with the center removed. If you prefer, you can chop it into pieces. Sauté over low heat without burning the garlic, turn off as soon as it starts to sizzle.
Cook the pasta in salted water, then drain it very al dente, keeping the cooking water aside.
Add the spaghetti to the pan and pour in a ladle of cooking water, continue cooking the spaghetti; if needed, add a bit more water. This way, the spaghetti will be much creamier as the starch releases, forming an emulsion with the oil and water.
Ready! Sprinkle with chili, enjoy them hot, and bon appétit!
Variation
If you want to make the spaghetti even tastier, you can add grated pecorino or parmesan cheese and chopped parsley.
