The recipe for spaghetti aglio, olio e peperoncino is quick and easy to prepare. This version of the classic spaghetti recipe is a taste experience enriched with the aromatic touch of Bernardini Tartufi’s truffled chilli pepper. Enjoy!
Ingredients:
-320g spaghetti
-4 tablespoons of extra virgin olive oil
-3 garlic cloves, thinly sliced
–Chili pepper and truffle by Bernardini Tartufi
-Salt to taste
-Chopped fresh parsley (optional, for garnish)
Procedure:
- Bring a large pot of salted water to the boil. Add the spaghetti and cook according to the instructions on the package.
- While the spaghetti is cooking, heat the olive oil in a large frying pan over medium heat. Add the sliced garlic cloves and fry for about 1-2 minutes, taking care not to burn them.
- When the garlic starts to brown slightly, add 1-2 teaspoons of Bernardini Tartufi’s ‘Peperoncino e tartufo’, depending on the desired level of spiciness and flavor. Stir well to distribute the seasoning evenly and leave to cook for a further 1-2 minutes, taking care not to burn the chili.
- Drain the spaghetti and add them directly to the pan with the garlic, oil and truffle-flavored chili. Stir well so that the spaghetti is well seasoned.
- If necessary, add a little more spaghetti cooking water to mix the sauce better and make the pasta creamier.
- Garnish with freshly chopped parsley, if desired, for a fresh touch.
- Serve the spaghetti and if you like it spicy, add more chili pepper and Bernardini Tartufi’s truffle seasoning.