Authentic Peperoncino (with Ground Sesame)

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Authentic Peperoncino (with Ground Sesame)

Staple · Noodle · Italian25 min(Prep 10 min + Cook 15 min) · 560 kcal per serving · 2 servings · Easy

Basic peperoncino learned from Chef Ochiai, a legend of Italian cuisine. Garlic is heated starting from a cold pan, the sauce is emulsified with pasta water and olive oil, and ground sesame is added at the end for an umami and richness like grated cheese. No fancy ingredients needed — just the oil and ground sesame you already have at home.

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料理研究家リュウジのバズレシピ57 recipes · 795 cooked

Instructions

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  1. Smack the garlic with the flat side of a knife to peel it, and cut off the hard bottom part. The germ burns easily, so remove it if it bothers you, but it can be left in. In Italy the garlic is often left whole rather than minced and removed later.Uses: Garlic~3 minWatch the video from 6:29
  2. Remove the seeds from the chili pepper. This keeps a stray seed or two from ending up in the pasta. Leave the seeds in if you prefer.Uses: Chili pepper~1 minWatch the video from 8:20
  3. Pour plenty of olive oil into a cold pan with the heat off, and add the garlic. Only now turn on the heat.Uses: Garlic, Olive oil~1 minWatch the video from 9:24
  4. Add salt to the pot of water at 1.2% and start cooking the pasta (8 minutes per the package).Uses: Pasta (spaghetti), Salt (for the pasta water)~8 minWatch the video from 10:14
  5. Lower the heat under the pan and cook the garlic slowly to bring out its aroma. You can take the garlic out at this point, but it's fine to leave it in rather than waste it.Uses: Garlic, Olive oil~3 minWatch the video from 10:37
  6. Add the chili pepper, then the coarsely chopped parsley, stems and all. The leaves will burn, so turn off the heat once here.Uses: Chili pepper, Parsley~1 minWatch the video from 11:05
  7. Add the pasta cooking water in about five additions, then add a little water to adjust the consistency of the sauce. Keep it a bit on the loose side.Uses: Water, Pasta cooking water~1 minWatch the video from 11:47
  8. Check how the pasta is cooking. When the curve of the noodle relaxes and it clings to your chopsticks, that's the sign it's done.Uses: Pasta (spaghetti)~1 minWatch the video from 12:53
  9. Transfer the cooked pasta to the pan, place over medium heat, and toss everything together. If it's too salty or not salty enough, adjust with water or salt at this point. Taking the garlic out and returning it later gives it a crisp texture.Uses: Pasta (spaghetti), Garlic, Water, Pasta cooking water~2 minWatch the video from 14:59
  10. Turn off the heat, add a little more olive oil, and stir it in like a dressing to emulsify the cooking water and oil.Uses: Olive oil, Pasta cooking water~1 minWatch the video from 16:05
  11. Add plenty of ground sesame (about three pinches' worth) and toss to coat. The sauce turns cloudy white and emulsifies, pulling together with no water or oil left separated.Uses: Ground sesame~1 minWatch the video from 16:24
  12. Plate the pasta and finish with a sprinkle of chopped parsley.Uses: Parsley~1 minWatch the video from 17:49

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