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パスタ（アーリオ・オーリオ・ペペロンチーノ）｜Chef Ropia料理人の世界さんのレシピ書き起こし

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Chef Ropia The world of cooks

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Ingredients

パスタ : 90g
にんにく : 1 piece
Olive oil : 適量
唐辛子 : One
イタリアンパセリ : 適量
塩 : 適量

Time required

20minutes

Procedure

1) 下準備をする 09:37
Peel the garlic by crushing it from above, then cut into thin slices.
2) にんにくオイルを作る 10:33
Add garlic and olive oil to a frying pan and heat over high heat.
When the garlic starts to bubble, reduce the heat to low.
Tilt the frying pan toward you so that the garlic is completely submerged in the olive oil.
When the garlic takes on a slight color, turn it over and remove from the heat.
3) add other ingredients 13:11
Cut the chili pepper in half and remove the seeds.
Step 2: Once it has cooled down to a certain extent, add the chili peppers.
Add finely chopped Italian parsley and shake the frying pan gently to mix everything together.
4) パスタを茹でる 14:40
深鍋にお湯(分量外)を沸かす。
塩、パスタを入れて茹でる。
5) 仕上げる 16:31
Add about 1 ladleful of the pasta boiling water to Step 3.
Drain the pasta and add to it, stirring over very low heat.
Finally, drizzle in olive oil (not listed), toss briefly over high heat, and then immediately turn off the heat.
6) 盛り付ける 21:15
Transfer to a plate and top with chopped Italian parsley.

Point

・Ario means garlic, olio means oil, and peperoncino means chili pepper.
・You can cut the garlic however you like.
- A little bit of charring will give the garlic a delicious flavor, but be careful not to char it too much or it will have a burnt smell.
-You can adjust the amount of olive oil and the type of chili pepper to your liking.
・The seeds of chili peppers are spicy, so remove them beforehand.
- Chili peppers burn easily, so only heat them at the end.
・The amount of salt used when boiling pasta is such that when you taste it, it feels salty.
・Since the pasta itself does not contain salt, be sure to add salt when boiling.
・I imagine that the pasta should be mixed with the sauce instead of being fried in a frying pan.