3x spaghetti – quick and delicate
Last Updated on
ingredients
Spaghetti with garlic and chilli (Aglio E Olio)
200 g spaghetti 3 cloves garlic 1 pk chilli pepper 3 tbsp olive oil 1 handful parsley 1 handful parmesan cheese to taste salt, ground black pepper
Spaghetti with Pecorino cheese and black pepper
200 g spaghetti 1 tbsp freshly ground black pepper 70 g Pecorino cheese (harder sheep’s cheese) 3 tbsp olive oil to taste salt
Spaghetti with tomatoes and basil (Pomodoro)
300 g spaghetti 1 pk onion 2 cloves garlic 4 pk tomatoes 3 tbsp olive oil 1 tbsp balsamic vinegar 1 tbsp sugar 1 handful fresh basil 1 handful parmesan cheese to taste salt, ground black pepper
progress in video above
Spaghetti tastes best with simple ingredients. Seasoned with just spices and herbs.
1.
With garlic and chilli: In a large saucepan, bring water to the boil and season generously with salt.
2.
Remove a cup of the spaghetti water, we will work with it later.
3.
Pour the oil into the pan, add the unchopped garlic. chili, and then start heating. Saute on medium heat for about 2 minutes. Finally, season lightly with salt and pepper.
4.
Drain the spaghetti in a bowl, add the hot garlic, chilli, oil, chopped parsley, grated parmesan cheese, a little spaghetti water and mix everything together well.
5.
Serve.
6.
With Pecorino and black pepper: In a large saucepan, bring water to the boil and season generously with salt.
7.
Heat the oil in a frying pan, add freshly ground black pepper, a little salt and heat.
8.
Drain the spaghetti, add the hot oil and pepper, grated cheese and a little hot spaghetti water to make a mild cheese sauce.
9.
With tomatoes and basil: In a large pot, bring water to a boil and season generously with salt.
10.
chop the onion and garlic finely, and dice the tomatoes.
11.
Heat the oil in a frying pan, sauté the onion over a medium heat for 5 minutes (almost until brown) and add the garlic, whole basil leaves and tomatoes.
12.
Roast, season with salt and simmer over a low heat for 15 minutes.
13.
Finally season with balsamic vinegar, sugar, salt and pepper. Add grated Parmesan cheese and thin the sauce with spaghetti water.
14.
Stir in the drained spaghetti and serve.
