Tag: chilli

Spaghetti oil, garlic and chilli: the most loved recipe – Italian Cuisine

Spaghetti oil, garlic and chilli: the most loved recipe

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Pasta with garlic, oil and chilli – Italian Cuisine

Pasta with garlic, oil and chilli


There garlic, oil and chilli paste it is prepared in a few minutes! It's a classic recipe so easy to do as always appreciated by everyone. It is ideal to prepare when you have unexpected guests at home or when you don't feel like cooking, but don't want to miss out on a tasty dish rich in quality ingredients.

What we offer you is a refined and elegant variant of the classic recipe of garlic, oil and chilli paste, prepared with i Pici. Pici are a typical Tuscan pasta made with durum wheat flour, similar to large spaghetti; you can make them at home or buy them dry, ready to boil.

How to prepare pasta with garlic, oil and chilli

1) Work the ingredients. Boil a large pot of water, because i Pici they require longer cooking than a common long pasta. Meanwhile, wash the chili pepper, cut it into slices for the width and remove the seeds. Peel the cloves ofgarlic, remove the inner shoot from each one and cut them into slices.

2) Prepare the seasoning. Warm 4 tablespoons d'oil extra virgin olive oil in a cooking pan with a handle and the high edge ideal for then pulling the dough. Add the slices of garlic and let it brown over moderate heat, being careful not to burn it. Combine the prepared chilli, adjusting the quantity to taste, and let the oil flavor, then turn off the flame.

3) Cook the pasta. Room the water you brought to a boil and cook the pici following the times indicated on the package. Drain them slightly al dente and transfer them to the pan with oil, garlic and chilli.

4) Complete the dish. Blow up pici with garlic, oil and chilli for a few moments and add another 4 tablespoons of extra virgin olive oil, this time raw, before serving. If you wish, you can finally add some parsley finely chopped.


Instead of pici you can use any type of durum wheat semolina pasta with a long format and with a certain thickness in diameter: spaghetti, bucatino, bigolo or troccolo go well. Too thin pasta, such as spaghettini, does not do as well.

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Spaghetti-like recipe with scampi and chilli pepper – Italian Cuisine

  • 1 Kg scampi
  • 350 g spaghetti
  • 1 pcs of celery stalk
  • 1 pc carrot
  • onion
  • laurel
  • tomato concentrate
  • coriander
  • fresh chilli
  • dry white wine
  • extra virgin olive oil
  • salt

For the recipe of spaghetti with assassins with scampi and chili pepper, shell the prawns and eliminate
the brown gut; empty the heads well and set them aside for the broth, together with the shells. Heat 2-3 tablespoons of oil in a saucepan and brown, for about 5 minutes on high heat, the heads and the shells, mixing and crushing them with a spoon. Peel and chop the celery, carrot and 1/2 onion and add them to the saucepan. After 2 minutes, add 1 tablespoon of tomato paste. Sprinkle with a glass of white wine, let it evaporate, then add 1.8 liters of water, 1 bay leaf and bring to a boil. Cover with a lid and let it simmer for 50 minutes. Turn off and strain, making all the broth. Heat a little oil in a large pan and toast the uncooked spaghetti, stirring them in the pan, for a couple of minutes. Wet them with three ladles of scampi broth, then continue to cook them as a risotto for about 10-12 minutes, adding a little broth at a time and adding salt. In the last few minutes let the broth dry, so as not to drain the pasta. Turn off when the noodles are still very al dente. Transfer them to another pan veiled with oil and roast them for 1 minute to make them crispy; add the scampi, which will be just warmed up, and a handful of chopped coriander. Serve with more coriander and chopped fresh chilli.

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