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Tanpa Panir (Without Breadcrumbs)
Dengan Panir & Parmesan (With Breadcrumbs & Parmesan)
In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
400 gr Spaghetti, Garam, Lada hitam bubuk
40 gr Peterseli-cincang, 2 Cabai kering-iris
4 Bawang putih kecil, Air secukupnya
7 sm Extra virgin olive oil
Bahan tambahan (opsional):
2 sm Olive oil, 100 gr Panir, Parmesan parut
Cara membuat
Seduh bawang putih di air mendidih, angkat & tiriskan. Cincang lalu sisihkan.
Panaskan 2 sm olive oil di pan dengan api sedang. Beri panir & masak, aduk2 sampai tersangrai, berwarna kecokelatan sekitar 3-5 menit. (langkah opsional bila mau memakai).
Didihkan air di panci besar. Masukkan spaghetti & segenggam garam, masak 8-9 menit saja, sebelum menjadi al dente. Tiriskan spaghetti, tetapi simpan 120 ml airnya.
Sementara itu, hangatkan extra virgin olive oil di pan dengan api sedang-kecil. Beri bawang putih & cabai. Masak tapi jangan biarkan minyak mendidih. Aduk sesekali sampai bawang berwarna keemasan. Tuangi 120 ml air dari panci spaghetti lalu tutup pan itu. Masak hingga cairan jadi mulai mengental & creamy. Lanjutkan memasak tanpa ditutup hingga cairan berkurang sedikit. Cicipi, beri lada hitam bubuk & juga garam bila perlu.
Besarkan api & masukkan spaghetti ke pan. Masak & aduk hingga cairan mengental. Angkat dari pan lalu aduk masuk peterseli cincang (juga panir sangrai & keju parut bila anda mau memakainya).
Ingredients
400 gr Spaghetti, Salt, ground Black pepper
40 gr Parsley-chopped, 2 dried Chilies-sliced
4 small Garlic cloves, enough Water
7 tbsp Extra virgin olive oil
Optional ingredients:
2 tbsp Olive oil, 100 gr Breadcrumbs
enough grated Parmesan cheese
Directions
Blanch garlic in boiling water & then drain. Chop them; set it aside.
Preheat 2 tbsp Olive oil in a pan over medium heat. Add breadcrumbs & cook; keep stirring it until it browned & toasted for 3-5 minutes (optional step if you want to add it in the spaghetti).
Boil a pot of water. Add in about 1 hand full of salt & spaghetti; cook it for 8-9 minutes (before it becomes al dente). Drain the pasta but reserve 120 ml of the cooking water just before you strain the pasta. Set it aside
Meanwhile, warm the extra virgin olive oil in a pan over medium-low heat; put in the garlic & chilies. Cook it for a while but don’t let the oil boiled; stir it frequently until the garlic is golden. Add in ~ 120 ml water from the spaghetti pot & then put on the pan lid. Cook until it’s rather thick & creamy. Continue cooking without the lid on until the liquid reduced a bit. Taste, add ground black pepper & also some salt if necessary.
Put spaghetti on the pan; increase the heat. Cook & stir until it combine well & the liquid thickens. Take it out of the pan & stir in chopped parsley (also toasted breadcrumbs & Parmesan-optional).
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