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Spaghetti alla Carrettiera | Sicilian Garlic Pasta
(0)
20 min
Quick
Knuspr-Küche
Ein sizilianischer Feierabend-Klassiker: Al dente gekochte Spaghetti werden in bestem Olivenöl mit sanft aromatisiertem Knoblauch, feiner Peperoncino-Schärfe und viel frischer Petersilie geschwenkt. Vollendet mit würzigem Pecorino und goldbraun geröstetem, knusprigem Paniermehl. In nur 20 Minuten fertig!
Preparation method
Bring a large pot of plenty of water to a boil, salt generously, and cook the spaghetti according to the package instructions until al dente. When draining, reserve about one cup of pasta water (approx. 150 ml).
While the pasta is cooking, peel the garlic cloves and cut them into thin slices. Halve the red chili pepper lengthwise, deseed, and finely chop. Wash the fresh parsley thoroughly, shake dry, and finely chop the leaves along with the tender stems.
Heat 1 tablespoon of olive oil in a small pan. Add the breadcrumbs and toast over medium heat, stirring constantly, for about 3–4 minutes until golden brown and wonderfully crispy. Season with a pinch of salt, remove from the pan, and set aside.
Chef's tip
For an especially velvety sauce, incorporate the starchy pasta water a little at a time while constantly tossing – this creates a perfect emulsion with the olive oil.
If you like it even fruitier, during the summer months you can toss finely diced fresh Roma tomatoes raw into the hot pasta.
Ingredients
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