Spaghetti aglio, olio e peperoncino

Spaghetti aglio, olio e peperoncino by Alessandro Negrini, Milano

Serves 4

Ingredients:

🫒  ½ cup (100 g) olive oil

🧄  4 cloves garlic (aglio rosso di Nubia)

350 g spaghetti 

🌶️  1 tsp (2 g) Cayenne pepper

🌿  1 tbsp (40 g) chopped fresh Italian parsley

🧂  salt 

½ cup (100 ml) of natural water

Directions:

Remove the sprout from the garlic. Bring a small saucepan of water to a boil and add the garlic. Cook for 5 minutes, then drain. Repeat this process 4 times, changing the water each time.

Transfer the garlic to a blender along with the oil and ½ cup water. Blend until smooth.

Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until al dente, 10 minutes. Drain, then toss with the garlic and oil emulsion. Season with salt and toss with the parsley and Cayenne. 

Serve immediately.