This authentic peperoncino has over 2,000 recipe reviews — it's that good! Once you get the hang of emulsifying the sauce, you'll nail it every time ♪
Ingredients
1 servings- Pasta100g
- ★Olive oil1.5 tbsp
- ★Garlic1 clove
- ★Red chili peppera pinch
- ★Soy sauce1 tsp
- ★Pasta cooking water (salted)2 ladles
- ★Coarsely ground black pepperto taste
- ★Parsleyto taste
Directions
20 min- 1
Choose 1.6mm pasta (100g) and start boiling it in salted water, cooking it about 1 minute less than the package directions.
- 2
Add 1.5 tbsp olive oil and 1 clove of garlic (halved, germ removed, and thinly sliced) to a frying pan and place over the lowest heat possible.
- 3
Tilt the pan to pool the oil on one side and slowly fry the garlic in the oil to draw out its aroma. Once the garlic begins to cook through, add a pinch of red chili pepper and stir-fry carefully over low heat.
- 4
Before the chili pepper turns black, add 2 ladles of the salted pasta cooking water and bring to a rolling boil over medium-high heat, shaking the pan back and forth and side to side.
- 5
Once the cooking water turns milky white and emulsifies into a slightly thick sauce, add 1 tsp soy sauce and continue shaking the pan to combine.
- 6
Being careful not to reduce the liquid too much, add the cooked pasta (100g) and toss quickly to coat.
- 7
When you tilt the pan and the pasta drips just a little sauce, remove from heat. Sprinkle with coarsely ground black pepper and parsley to taste, and serve.
Tips
The keys to a great peperoncino are: drawing out the garlic's flavor slowly over the lowest heat, emulsifying the cooking water thoroughly over medium-high heat, and being careful not to over-reduce the sauce after emulsification. Using dashi soy sauce instead of regular soy sauce adds extra depth of flavor and is highly recommended.
Nutrition
Per serving- Calories480 kcal
- Protein13.5 g
- Fat20.5 g
- Carbs63 g
- Sodium1.8 g
This authentic peperoncino has over 2,000 recipe reviews — it's that good! Once you get the hang of emulsifying the sauce, you'll nail it every time ♪
Ingredients
1 servings- Pasta100g
- ★Olive oil1.5 tbsp
- ★Garlic1 clove
- ★Red chili peppera pinch
- ★Soy sauce1 tsp
- ★Pasta cooking water (salted)2 ladles
- ★Coarsely ground black pepperto taste
- ★Parsleyto taste
Directions
20 min- 1
Choose 1.6mm pasta (100g) and start boiling it in salted water, cooking it about 1 minute less than the package directions.
- 2
Add 1.5 tbsp olive oil and 1 clove of garlic (halved, germ removed, and thinly sliced) to a frying pan and place over the lowest heat possible.
- 3
Tilt the pan to pool the oil on one side and slowly fry the garlic in the oil to draw out its aroma. Once the garlic begins to cook through, add a pinch of red chili pepper and stir-fry carefully over low heat.
- 4
Before the chili pepper turns black, add 2 ladles of the salted pasta cooking water and bring to a rolling boil over medium-high heat, shaking the pan back and forth and side to side.
- 5
Once the cooking water turns milky white and emulsifies into a slightly thick sauce, add 1 tsp soy sauce and continue shaking the pan to combine.
- 6
Being careful not to reduce the liquid too much, add the cooked pasta (100g) and toss quickly to coat.
- 7
When you tilt the pan and the pasta drips just a little sauce, remove from heat. Sprinkle with coarsely ground black pepper and parsley to taste, and serve.
Nutrition
Per serving- Calories480 kcal
- Protein13.5 g
- Fat20.5 g
- Carbs63 g
- Sodium1.8 g
Tips
The keys to a great peperoncino are: drawing out the garlic's flavor slowly over the lowest heat, emulsifying the cooking water thoroughly over medium-high heat, and being careful not to over-reduce the sauce after emulsification. Using dashi soy sauce instead of regular soy sauce adds extra depth of flavor and is highly recommended.