2 servings
- 200 g (7 oz) spaghetti
- 1 medium-big garlic clove, peeled, cored and medium sliced
- Fresh parsley, minced
- 1/2 teaspoon hot pepper (more, if your is not enough “strong”: the pasta should be enough hot)
- Extra virgin olive oil
- Sea salt
Yes, I know it: I promised to skip all the excessively simple and obvious (even for the ones who never cook) recipes. But the idea of making an English version of veganriot website made me changed my mind and I must talk about classical Italian recipes.
Gently fry the garlic clove in a frying pan for 3-4 minutes, stirring often. Add the hot pepper and let the oil flavour for further 3-4 minutes, stirring often (be careful not to burn the garlic clove or the sauce will be irremediably spoilt!). Turn off the heat and add the minced parsley.
In Italy you could open a forum about how to make spaghetti ajo & ojo. I already imagine the endless posts about how and when add the parsley (finely or roughly minced, after cooking the sauce or some minutes before turning off the heat). What about the hot pepper? And the garlic clove? How to cook them? In which form?
The simplicity of this recipe and the number of questions it raises, make me think that cooking is a inexact and subjective science. But I can guarantee that, if you have good, fresh (as the parsley must absolutely be!) and quality ingredients, even with common spaghetti ajo & ojo you will gain points from your guest! And, in any case, it is better than convenience food!
Note to the English version: in Italy only spaghetti are used with this kind of sauce.
