Razwww: Razwww moved page Pasta Aglio, Olio e Peperoncino to Aglio, Olio e Peperoncino

2020-06-15T14:22:15Z

Razwww moved page Pasta Aglio, Olio e Peperoncino to Aglio, Olio e Peperoncino

← Older revision	Revision as of 10:22, 15 June 2020
(No difference)

Razwww at 18:14, 3 July 2018

2018-07-03T18:14:57Z

← Older revision		Revision as of 14:14, 3 July 2018
Line 5:		Line 5:
	4 garlic cloves, thinly sliced<br>		4 garlic cloves, thinly sliced<br>
	¼ cup chopped Italian parsley<br>		¼ cup chopped Italian parsley<br>
	~~¾ pound~~ linguine or spaghetti<br>		350 g linguine or spaghetti<br>

	'''PREPARATION'''<br>		'''PREPARATION'''<br>

Razwww: Created page with "'''INGREDIENTS'''
Salt
2 to 3 whole fresh peperoncini (small red chiles), or small dried red chiles
⅔ cup extra virgin olive oil
4 garlic cloves, thinly slic..."

2017-02-10T20:37:46Z

Created page with "'''INGREDIENTS''' Salt 2 to 3 whole fresh peperoncini (small red chiles), or small dried red chiles ⅔ cup extra virgin olive oil 4 garlic cloves, thinly slic..."

New page

'''INGREDIENTS''' 
Salt 
2 to 3 whole fresh peperoncini (small red chiles), or small dried red chiles 
⅔ cup extra virgin olive oil 
4 garlic cloves, thinly sliced 
¼ cup chopped Italian parsley 
¾ pound linguine or spaghetti 

'''PREPARATION''' 
Put a pot of salted water on to boil. Remove the stems of the peperoncini, halve them lengthwise, then slice them into 1/4-inch lengths. Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes. Add the parsley to the pan, and turn off the heat.

Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle. Drain, and reserve 1 cup of the cooking liquid.

When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.

http://cooking.nytimes.com/recipes/1017306-pasta-aglio-olio-e-peperoncino

Aglio, Olio e Peperoncino - Revision history

Razwww: Razwww moved page Pasta Aglio, Olio e Peperoncino to Aglio, Olio e Peperoncino

Razwww at 18:14, 3 July 2018

Razwww: Created page with "'''INGREDIENTS''' Salt 2 to 3 whole fresh peperoncini (small red chiles), or small dried red chiles ⅔ cup extra virgin olive oil 4 garlic cloves, thinly slic..."

Razwww: Created page with "'''INGREDIENTS'''
Salt
2 to 3 whole fresh peperoncini (small red chiles), or small dried red chiles
⅔ cup extra virgin olive oil
4 garlic cloves, thinly slic..."