Garlic, Oil and Chili Spaghetti
How to better use ChinEAT Sichuan Pepper grains (red and green)? Try this Chinese recipe out!
Spaghetti aglio, olio and peperoncino is probably the most underestimated Italian recipe ever. Being the most beloved recipe by students (due to the fact that is probably easy, and cheap, to make), it is also one of those recipes that requires some skills. The key is finding the balance between the only three ingredients for the sauce (garlic, chilies, and oil), while creating a dish that is not too oily but not too dry, not too garlicky, not too spicy. It sounds like mission impossible, well, it is. But this time we are going to make this even more impossible by adding some extra aromas, Red Sichuan Peppers, ready for the challenge?
•Penne pasta (200g)
•Garlic (7-8 minced cloves)
•Extra virgin olive oil (4-5 tbsp)
•Chili (dried or fresh, 1-2 pieces)
•ChinEAT Red Sichuan Pepper (whole) (5g)
•ChinEAT Red Sichuan Pepper Oil
 Mince the chilies and garlic and set aside.
 Pour into a pan some extra virgin olive oil, heat up and pour in the minced garlic. Let it cook for 3-4 minutes until brown. Then add in the minced chilies, red Sichuan peppers, high heat (be careful not to burn them), then back on low heat and cook for 1 minutes.
 Cook your spaghetti into water (adding a pinch of salt), then place them into the pan with the aromatic oil. Add in some of the cooking water (starchy pasta water, 2-3 tbsp), together with some Red Sichuan Pepper Oil.
 Mix for around 1 minute until the sauce has thickened up together with the pasta.
 Place the spaghetti into an empty plate, and job done.
 Sprinkle some additional Red Sichuan Pepper (grounded) for a more numbing flavor. Enjoy it.
Believe it or not, your pasta is ready!
Enjoy your meal and do not forget to write a comment below
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