Spaghetti from Cecco

Print Friendly, PDF & Email

image
When on my first camper trip with the Solos I made pasta with Caponata
They adored it and guess what it was not the sauce but the pasta , my fellow travellers had never tasted it before.!!
I always use De Cecco from Abruzzo, a family business started over a hundred years ago
I first tasted in the 1990 when Gian carlos an italian chef caterer gave a lesson here. since then I have never used another. if you are interested check their web site www.dececco.it. There are some good recipes too.
This week I had not shopped and fancied something tasty
Spaghetti aglio olio peperoncini – Spaghetti with garlic and peppers
image
Ingredients:
4 small dried red chili peppers
4 cloves of garlic
6 tbsp olive oil
400g spaghetti
Salt and pepper
Method:
Soak the dried peppers for half an hour in warm water
Bring a pan of water to the boil with some salt
Cut the chili peppers open and remove the seeds, cut into very thin slices
Peel the garlic and chop finely
Heat the olive oil in a saucepan on low heat. Add the garlic and chilies to the olive oil and warm to perfume the oil. Do not let the garlic become brown, this will give a bitter taste
Place the pasta in the pan of boiling water for approx. 8 to 10 minutes cook al dente
Pour off through a sieve, keep a little of the cooking water, place spaghetti back in the pan
Pour on the hot olive oil mixture and mix well, add a little of the cooking water if necessary.
Season to taste serve in hot bowls
You saw my packet was empty I bought some more today at Labes groentenman on the Korteprinsengracht, Amsterdam , together with Seville oranges, Jean Beddington and I are going to make marmalade .. You have the recipe from last year
image
I used to have this often at Gigis in the Hartenstraat great after 18 holes of golf, eating there with friends on a Sunday evening…memories