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Peperoncino｜Dare Uma [Cooking Researcher]'s Recipe Transcript

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Who horse [cooking expert]

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Ingredients

Pasta (1.8mm) : 100g
鷹の爪 : 適量
にんにく : 1片
オリーブオイル : 20g
塩（パスタを茹でる用） : 水に対して1.5%
パスタの茹で汁 : 適量

Time required

35minutes

Procedure

1) Prepare garlic 02:16
Crush the garlic with the handle of the knife.
2) Fry the garlic 04:21
Add olive oil to a frying pan, add garlic, and heat over medium to low heat.
3) Boil the pasta 06:00
Boil water in a pan and add salt. When the water is boiling, add the pasta and boil.
4) 鷹の爪を加える 08:03
にんにくがきつね色になってきたら鷹の爪を割って入れる。
5) パセリを切る 09:30
パセリをみじん切りする。
6) 茹で汁を加える 10:52
Put the boiled pasta juice in a frying pan and mix to emulsify. Add more parsley.
7) パスタを加える 12:20
パスタを加えてよく馴染ませる。
8) 仕上げる 14:07
お皿にパスタを盛り付けて、パセリを散らして完成。

Point

・ Use your favorite pasta.
・ It is recommended to use olive oil that is not too strong so that the scent of garlic will not be lost.
・ The scent of domestic garlic is not too strong than that of foreign garlic.
・ You can enjoy the texture of garlic by crushing it with the handle of a knife.