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Chef Yuge's Basic Peperoncino
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Tear the Italian parsley roughly. Don't use only the leaves—use the tender parts of the stems as well.
Italian parsley 1 sprig
2:21
~1 min
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Ingredients
1
Tear the Italian parsley roughly. Don't use only the leaves—use the tender parts of the stems as well.
Italian parsley 1 sprig
2:21
~1 min
2
Divide the Italian parsley into two portions. Finely mince the portion that goes into the sauce, and coarsely chop the portion for scattering at the end.
3:06
~2 min
3
Mince the garlic. Mincing is chosen to bring out a strong aroma.
4:09
~2 min
4
Bring water with 1.1-1.2% salinity to a boil and start cooking the spaghetti for 8 minutes.
4:38
~8 min
5
Make the sauce while the pasta cooks. Put olive oil and the minced garlic in a frying pan and draw out the aroma over low heat.
5:12
~3 min
6
Once the garlic takes on a little color, crush the chili pepper by hand into the pan and sauté.
6:18
~1 min
7
When it turns golden brown, add the minced Italian parsley. The oil changing color is your cue for the timing.
6:30
~1 min
8
Add the pasta cooking water before the Italian parsley burns. The three aromas transfer into the oil in exquisite balance.
6:45
~1 min
9
Add the cooked pasta to the sauce and toss so the oil coats it. Teflon-die pasta releases little starch, so think of it as clothing the pasta in delicious oil.
8:08
~2 min
10
Check the seasoning and firmness, then turn off the heat.
8:41
~1 min
11
Finish by drizzling your favorite extra virgin olive oil over the top.
8:56
~1 min
12
Plate the pasta and scatter the coarsely chopped Italian parsley over it to finish.
9:07
~1 min
1
Step 1
Tear the Italian parsley roughly. Don't use only the leaves—use the tender parts of the stems as well.
Italian parsley
1 sprig
2
Step 2
Divide the Italian parsley into two portions. Finely mince the portion that goes into the sauce, and coarsely chop the portion for scattering at the end.
Italian parsley
1 sprig
3
Step 3
Mince the garlic. Mincing is chosen to bring out a strong aroma.
Garlic
to taste
4
Step 4
Bring water with 1.1-1.2% salinity to a boil and start cooking the spaghetti for 8 minutes.
Spaghetti (Barilla 1.8mm)
1 serving
Salt (from Trapani)
to taste
5
Step 5
Make the sauce while the pasta cooks. Put olive oil and the minced garlic in a frying pan and draw out the aroma over low heat.
Garlic
to taste
Extra virgin olive oil
to taste
6
Step 6
Once the garlic takes on a little color, crush the chili pepper by hand into the pan and sauté.
Chili pepper (peperoncino)
to taste
7
Step 7
When it turns golden brown, add the minced Italian parsley. The oil changing color is your cue for the timing.
Italian parsley
1 sprig
8
Step 8
Add the pasta cooking water before the Italian parsley burns. The three aromas transfer into the oil in exquisite balance.
Pasta cooking water
as needed
9
Step 9
Add the cooked pasta to the sauce and toss so the oil coats it. Teflon-die pasta releases little starch, so think of it as clothing the pasta in delicious oil.
Spaghetti (Barilla 1.8mm)
1 serving
11
Step 11
Finish by drizzling your favorite extra virgin olive oil over the top.
Extra virgin olive oil
to taste
12
Step 12
Plate the pasta and scatter the coarsely chopped Italian parsley over it to finish.
Italian parsley
1 sprig
Extra virgin olive oil
to taste
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Chef Yuge's Basic Peperoncino — cook along with the video