Spaghetti aglio olio e peperoncino. Another simple dish that is popular all over Italy. Serves 4.
Spaghetti with garlic, oil and chilli ingredients
320 grams spaghetti
Garlic to taste — peeled and left whole
1 fresh red chilli — whole
Heat plenty of oil in a pan and fry the garlic cloves and chilli until the garlic has browned.
Remove the garlic and chilli. Discard.
Season with salt to taste.
Cook the spaghetti al dente, drain and dress with the flavoured oil.
Add chopped parsley before serving.
Use dried chillis
For a much stronger flavour, chop the garlic and chilli and don’t remove from the oil.
Spaghetti with garlic, oil and chilli
Pasta, Primo - first course, Recipe, Spaghetti
chilli, cooking, first course, food, garlic, italian, olive oil, Pasta, primo, Recipe, with garlic oil and chilli
Jun · 16
I was reminded of this recipe by a recipe by Hugh Fearnley-Whittingstall in last Thursday’s International Guardian.
I used my own homemade chilli oil. To make it add some dried chillis to a bottle of olive oil and leave it for a couple of weeks. If you can’t wait for 2 weeks, use fresh chilli or chilli flakes.
If you want to know how to butterfly squid or cuttlefish, check out Hugh’s article
here. Or watch this video
grilled cuttlefish ingredients
2 medium cuttlefish (or squid) — cleaned and butterflied
1 large clove garlic — finely chopped
salt and pepper
Chop off the tentacles and butterfly the cuttlefish
Divide each set of tentacles into 2
Season the cuttlefish with the garlic, salt and pepper and a good slug of chilli oil
Heat a grill pan to the hottest temperature you can manage
Grill cut side up for about 2 minutes
Turn and grill for a further 2 minutes
Turn once more and grill for a final minute
Serve with a salad on the side
Grilled cuttlefish finished dish
Chilli, Cuttlefish, Fish & seafood, Recipe, Secondo - second course, Squid
bbq, chilli, cooking, cuttlefish, Food links, grill, Grilled cuttlefish, italian, Recipe, second course, Secondo
Nov · 17
This is the first dish I had cooked for me in Pulgia. Orecchiette is the most traditional pasta of the region. The most popular way to serve them is with turnip tops ( cime di rape) , but this way is also common. Feel free to leave out the chilli. This dish uses which is a type of aged ricotta from Puglia. It has a fairly mild, but distinct flavour. Don’t try this using regular soft ricotta, it won’t be the same. It would probably be ok with a mild ricotta dura pecorino if you can’t find Serves 4 ricotta dura.
Orrecciete with tomatoes and ricotta dura ingredients
orecchiette — fresh if possible 300 grams cherry tomato — halved
1 handful basil leaves — torn
— grated ricotta dura 1 clove garlic — peeled
3 tablespoons olive oil
pinch chilli flakes
Fry the garlic clove in the olive oil until golden and then discard.
Add the tomatoes and chilli and continue cooking for about 15 minutes
Just before the end of cooking, add the basil
Mix with the cooked orecchiette, top with the cheese and serve
Basil, Cherry tomatoes, Orecchiette, Pasta, Primo - first course, Puglia, Recipe, Ricotta dura
basil, chilli, cooking, first course, italian, Orecchiette, Pasta, primo, Recipe, ricotta, ricotta dura, tomatoes, with tomatoes & ricotta
Nov · 14
There are 1001 different versions of
pe nne arrabbiata. Here’s mine. (So does that now make 1002? 🙂 ) The name means angry penne because of the chilli. Feel free to adjust the chillies if you prefer it milder or hotter. I even heard of someone cooking it without any chilli! They still insisted on calling it penne arrabbiata though. I would have thought penne felice would have been more appropriate 🙂 Serves 4
Penne arrabbiata ingredients
320 g penne rigate 100 g
pancetta — cubed 2 Fresh or dried chillies — chopped
2 cloves garlic — chopped
200 g tomato — peeled, seeded and chopped
parmesan cheese — grated A large sprig of parsley — chopped
Fry the pancetta for a few minutes. Add the garlic and chilli and fry for
a few more minutes Add the tomatoes and cook over medium heat for around 20 minutes
Cook the pasta until
al dente Mix the sauce with the pasta and then mix in the cheese and parsley.
Penne arrabbiata finished dish
Chilli, Garlic, Grana, Pancetta, Parmigiano, Parsley, Pasta, Penne, Penne rigata, Primo - first course, Tomatoes
arrabbiata, chilli, cooking, first course, Food links, italian, Pasta, Penne, primo, Recipe
Nov · 07