Vermicelli Aglio e olio

Vermicelli Aglio e Olio

Vermicelli with garlic, oil, chili pepper and plenty of parsley: a first course warm and tasty.

4 servings

Easy

THE vermicelli aglio e olio I am a first course essential, suitable for a lunch or dinner where you want to bring to the table a warm, tasty preparation without superfluous steps. The recipe is based on the balance between the softness of the extra virgin olive oil, the intense aroma of the garlic, the lively note of the chili pepper and the freshness of the parsley. The pasta, drained well al denteIt maintains a distinct consistency and accommodates the seasoning without losing its structure. The gentle cooking of the garlic is the key technical aspect: it must color until golden, avoiding darkening, while the pasta water interrupts the browning. The result is a simple yet bold dish, complemented, in the variation shown, by the more pronounced flavor of ground pepper. The recipe is based on Italian culinary tradition.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the aromas

Finely slice the three cloves of garlic and prepare the chili pepperChop the parsley very generously, keeping it aside for later. Arrange the ingredients before starting so you can monitor the garlic without interrupting it during cooking.

Cook the vermicelli

Bring to the boil vermicelli in salted water, following the time necessary to drain them well al dente. Keep a ladle of the cooking water before draining: it will help stop the garlic from browning and make the seasoning more uniform.

Gently sauté garlic and chili pepper

Pour the extra virgin olive oil into a skillet and add the sliced garlic with the chili pepper. Gently sauté over low heat, allowing the aromas to slowly infuse: the garlic should colour until it becomes blond, without darkening or releasing burnt notes.

Stop cooking

When the garlic is golden, pour it into the skillet a ladle of the pasta cooking water. Do this carefully to immediately stop the browning and remove the skillet Remove from the heat. The sauce should be hot and fragrant, without further browning of the garlic.

School al dente

School i vermicelli Very al dente, leaving them free of excess water but still firm in the center. Transfer them to the serving bowl already prepared for the sauce, so the pasta can be dressed and served without waiting.

Season and complete

Season the vermicelli in the soup bowl with the flavoured oil, the garlic and the chili pepperAdd a generous amount of chopped parsley and mix thoroughly to evenly distribute the seasoning. For a more flavorful variation, add ground pepper along with the herbs.

Serve very hot

Bring it to the table immediately vermicelli, serving them hot. Make sure the oil covers the pasta and the parsley is well distributed; the result should maintain a very soft consistency. al dente and a distinct scent of garlic, chili pepper and parsley.

Chef's Tips

Heat garlic and chili pepper in the oil over low heat and add the pasta water as soon as the garlic turns golden: this stops the cooking and prevents it from burning.