Spaghetti alio, olio and peperonchino – garlic, oil and pepper – one of the easy-to-cook and most popular dishes of Italian cuisine. The name perfectly matches the ingredients of the dish. The heat of pimiento, the rich taste of olive oil and the garlic aroma, make this simple dish more delicate.
Organic Spaghetti SchedroTM
400 g
Garlic
3 cloves
Fresh red hot pepper (for example, chilies)
1-2 pcs.
or dry peppers in flakes
1 spoon
Extra virgin olive oil
70 ml
Salt
to taste
Fresh parsley
3 sprigs
1. Negroamari Primitivo, Puglia, Canti
2. Cent’Are Bianco, Carlo Pellegrino
Peel and remove the core of garlic, then chop it. Remove seeds from the hot red pepper and finely chop into 2-4 mm pieces. Pour olive oil in a saucepan and leave over low heat, then add garlic and sauté stirring, then add red pepper and leave for 2 minutes so that the garlic and pepper give off the aroma. Season with salt to taste. When the garlic starts to turn golden brown, remove from fire and add fresh finely chopped parsley if desired (parsley should not change the color).
Cook organic spaghetti SchedroTM in salted water al dente (cooking time is specified on the package).
Combine boiled spaghetti sauce in a saucepan and mix well. Warm up for a few minutes. You may add a bit of spaghetti cooking water if the dish seems dry.
Best served on a hot plate. Decorate with the leaves of parsley, if desired
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