How to Prepare Yummy Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery

Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery. La ricetta degli spaghetti aglio, olio e peperoncino. Fotoricetta con ingredienti, procedimento e curiosità su. So I remembered this Spaghetti Aglio Olio e Peperoncino that I had on my recent trip to Italy and decided to recreate it.

The Ultimate Pantry Pasta Hails from Italy. While the exact origin of spaghetti aglio e olio is murky, there's no doubt it hails from Italy. Some say the dish comes from Naples, while others say it originated in the Southeastern region of Abruzzo. You can cook Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery

1. You need 200 grams of Spaghetti.
2. You need 4 slice of Bacon.
3. Prepare 1 of Cucumber.
4. Prepare 1 of whole Celery leaves.
5. It's 3 clove of Garlic (finely chopped).
6. It's 1/2 tsp of Red chili peppers (sliced).
7. Prepare 1 of Salt.
8. You need 1 dash of Pepper.
9. You need 100 ml of Pasta water.
10. It's 2 tbsp of Olive oil.
11. Prepare 5 of pieces Dried tomatoes.

Like I've mentioned, it is an easy Italian food and if you are after quick lunch ideas or weeknight dinners I highly. Non ci sono regole sull'uso del peperoncino né su quelle dell'aglio: forse per questo è così amato! Spaghetti "ajo e oio e peperoncino" in roman slang, in correct Italian "aglio, olio e peperoncino" spaghetti with garlic, olive oil and red chili pepper is the quickest and easiest I know. You'll love this Spaghetti Aglio, Olio e Peperoncino recipe!

Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery step by step

1. Cut the cucumber into slightly thick sticks. Coarsely chop the leaves and thin stems of the celery..
2. Start boiling the spaghetti in a generous amount of boiling water with salt (not listed)..
3. Heat the olive oil in a skillet, add the garlic and red chili peppers, and turn on the heat. Sauté them slowly until golden brown without scorching..
4. Add the bacon and slowly sauté it until the fat comes out. It is easily burnt, so be careful not to!.
5. Add the pasta water. Since not much oil is used, it doesn't emulsify easily, but if the fat comes out from the bacon, it should emulsify..
6. Add the boiled pasta that has been timed to finish at this point, and mix it with the sauce. You will season it with salt and pepper here, but keep in mind that you will add the vegetable after this..
7. Add the cucumber and celery leaves, turn the heat to high and briefly combine with the pasta. The vegetables are delicious when crunchy, so cook with the residual heat from here and do not overcook..
8. These are homemade dried tomatoes that were stored in the refrigerator (freezer). https://cookpad.com/us/recipes/147072-too-delicious-to-be-true-dried-tomatoes.
9. To add the finishing touch to the taste, top the pasta with the dried tomatoes if desired..

So yummy, a little spicy, and quick and easy to prepare. Spaghetti Aglio, Olio e Peperoncino (Spaghetti With Garlic, Olive Oil & Chili Peppers). Mit ► Portionsrechner ► Kochbuch ► Video-Tipps! Spaghetti aglio, olio, e peperoncino is a traditional Italian pasta dish. It's well-loved by many because it's so easy and inexpensive to make.