This pasta dish is light and summery, and comes together in a pinch! Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/3mM57CXTalented The spaghetti is flavored with the garlic olive oil, red pepper flakes, fresh parsley and topped with anchovies. 1. Bring a large pot of salted water to a boil. 2. Cook the spaghetti according to the packages instructions (usually 9-11 minutes). 3. Reserve 1/2 cup of the pasta water and drain noodles. 4. Salsa di AOP (Aglio, Olio e Peperoncino) Makes 1 pint. 3/4 cups extra virgin olive oil. 8 cloves of garlic, thinly sliced. 9-10 dried medium to large chili peppers, soaked in warm water for 30 minutes to rehydrate, seeds removed. Kosher salt. Place the olive oil in a saute pan, and heat over medium heat. Step 1. Place a large pot on a stove over medium-high heat, then fill it with water, and sprinkle a generous pinch of salt. Allow it to boil, then add the pasta, and let it cook to the desired doneness. While waiting for the pasta to cook, place a large and deep skillet or a shallow Dutch oven on a stove over medium heat, then add the olive oil Ingredients. 1) Drain Beans and wash in water. ingredients when added. Saute for 4 minutes over low heat. then drain off half the fat rendered from Pancetta. 3) Add next 5 ingredients and saute over low heat for 6 mins. 4) Add tomatoes, saute for 6 minutes. 5) Add chicken broth, water, Beans, and Sage. Meanwhile, 4 minutes after you add the pasta to the salted boiling water, warm the olive oil in a large pan over medium heat. Add the garlic and cook for 2 to 3 minutes, tossing until the garlic turns golden brown. L2CGU.

spaghetti aglio olio recipe