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Peperoncino ｜ Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Spaghetti : 100g
garlic : 2 pieces
Olive oil : 2 tablespoons
Red pepper : One
salt : As appropriate
Coarse black pepper : As appropriate
salt : 1 tablespoon
water : 1.5L
butter : 10g
Chopped Italian parsley : As appropriate
Boiled pasta juice : 1-2 cups of ladle

Time required

30minutes

Procedure

1) Prepare 02:33
Crush and chop the garlic and put it in a one-handed pan.
Add olive oil and heat over low heat to transfer the garlic scent to the oil.
2) Boil the pasta 03:20
Boil water in a frying pan, add salt, add pasta, and boil 2 minutes shorter than the label on the bag.
3) Make the sauce 04:51
Remove 1 from the heat, add the deseeded red pepper, and add a small amount of boiled juice.
Add butter and heat to mix and melt.
4) Finish 06:08
Set aside the boiled pasta juice, add the boiled pasta to 3, mix quickly and emulsify.
Add boiled juice to adjust the taste.
5) Serve 07:21
Serve on a plate, top with pepper and sprinkle with coarsely ground black pepper.
Sprinkle chopped Italian parsley.

Point

・ Garlic is crushed and then chopped to make the scent more attractive.
・ When heating garlic and olive oil, if there is a possibility of burning, add a small amount of boiled juice.
・ Boil the pasta 2 minutes shorter than the label on the bag, considering that it will be entangled with the sauce.
・ Adding butter adds richness.
・ If the saltiness is not enough, add boiled juice to adjust.