Spaghetti Aglio e Olio (Spaghetti Aglio, Olio e Peperoncino)

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).