Spaghetti with garlic, oliveöl, Chili and geröconstant bread crumbs
One of the Italian classic Spaghetti dishes, and for me one of the most Delicious: Spaghetti with garlic, olive oil and Chili. My Version serve I with toasted bread crumbs. An Italian food tradition is today still typical for some regions of southern Italy.
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Earlier it was in the poorer families of cheese, because this was relatively expensive. And so, people have thought of an Alternative. Namely, bread crumbs out of stale white bread in olive oil anzurösten and the Pasta dishes. This shows once again that necessity is the mother of invention. In this way, has given us this simple, culinary delight. The toasted bread crumbs work very well to many other Pasta dishes. Just try it out.
I serve my Spaghetti with garlic, olive oil and Chili, in the Italian way Spaghetti con aglio, olio e peperoncino called, not only the toasted bread crumbs, but also freshly grated Parmesan cheese. Because my family and I don't get from Parmesan cheese enough.
With the addition of garlic, You can of course vary. My experience is that you need to have cloves of Fresh garlic, at least 4. Otherwise, you can taste the garlic not strong enough. But as with everything that is in the end a matter of taste, as in the case of garlic and the sharpness of the taste sensation that matters most.
Spaghetti with garlic, olive oil, Chili and toasted bread crumbs
INGREDIENTS
- 500 g Spaghetti - e.g. 8 or 9 minutes of cooking time
- 200 ml olive oil - particularly good quality
- 50 g flat leaf parsley, freshly - chopped fine
- 3 chillies - seeds removed and finely chopped
- 8 young garlic cloves - finely chopped
- 60 g Parmesan cheese - freshly grated
- 50 g stale white bread, already hard, become the - to crumbs crushed
- 3-4 TBSP olive oil for roasting the bread crumbs
- Sea salt and black pepper from the mill
- 1 TBSP juice of one organic lemon - optional
INSTRUCTIONS
- First, a very large pot with plenty of salted water to the boil and cook the Spaghetti according to package directions until al dente. When you are finished, pours from you, and give you dripping wet back into the pot.
- The hardened white bread You cut to crumbs in small pieces of bread. It can also be a little crumbly. Then in a pan on medium heat 3-4 TBSP olive oil (as needed, more or less) and the bread crumbs for about 5 minutes until the desired tan in the fact roasting. Thereafter, set aside.
- Now the leaf parsley wash, Pat dry and chop very finely. The chili peppers wash, remove seeds and also finely chop. The garlic You fine pick as well.
- In a pot, You're warming on medium heat in the olive oil until it is nice and hot. The "spoon-test" will help You to assess the. Just a wooden spoon into the Oil, if the Oil bubbles to the surface, throws it is hot.
- If the olive oil is hot, add the garlic to a Golden brown roast until it. Be careful, don't let him be too dark, otherwise it will be bitter.
- Add the chopped chili peppers and the parsley, stir and remove the saucepan from heat. With a pinch of sea salt and season to taste.
- Now You give the Oil mixture and add the grated Parmesan to the pasta and vermengst everything well together. If You like You can also give a 1 TBSP of lemon juice.
- Then arrange on plates and the toasted bread crumbs over the top. If You like You can also serve grated Parmesan to it.
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