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ペペロンチーノ｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

pasta : 100g
ニンニク : 12g〜15g
輪切り唐辛子 : 1本分
Olive oil (for heating) : 大さじ1
水 : 340cc
salt (for heating) : 小さじ1/3
Himie : 5振り
乾燥パセリ : 適量
オリーブオイル(仕上げ用) : 1 tablespoon
塩(仕上げ用) : ひとつまみ

Time required

15minutes

Procedure

1) prep the garlic 03:21
Peel the skin of the garlic.
Grate it and put it in the frying pan.
2) heat up 03:56
Add olive oil (for heating) and round-cut red pepper to 1 and stir-fry so as not to burn.
Add water and put it on high heat.
Add salt (for heating) and hymi.
Twist and push in the pasta.
Boil it for about 5 minutes on a strong medium heat, and evaporate the moisture for the remaining 30 seconds on high heat.
Add salt (for finishing) and olive oil (for finishing) and mix.
3) Serve 07:48
Place 2 on a plate.
Finished with dried parsley.

Point

・For round-cut chili peppers, you can chop one chili pepper into pieces.
・Use teflon dice with a thickness of 1.4 mm for the pasta.
・Fragrance comes out by grated garlic.
Use extra virgin olive oil.
・Use a small frying pan.
・It is desirable that water is absorbed by the pasta during the boiling time of the pasta.
・Eating it with a drop of soy sauce makes it more delicious.