Spaghetti alla Chitarra
Price per pack (500g)
Verrigni is one of the oldest noodle producers in the whole of Italy – founded by Luigi Verrigni in 1898 as purveyor to the Italian court. As you’d expect, they lay great stress on continuity and tradition – but are always open to innovation: for example, in the early days the noodles were dried in the open air (hung out on bamboo sticks), but later on Gaetano, the son, started putting them out in small drying rooms (‘camerini’). Today, a younger Gaetano Verrigni continues with the family tradition by using the very best durum wheat grown in Italy – the ‘bronze’ variety – that gives the noodles the ‘roughest’ surface possible.
SPAGHETTI AGLIO, OLIO E PEPERONCINO
INGREDIENTS: 400 g - spaghetti, salt, extra virgin olive oil, 2 - garlic cloves, finely sliced, 1 - small red chilli, finely sliced, ½ cup - roughly chopped flat-leaf parsley, pepper, freshly grated parmesan (optional)
Cook the pasta in a large pot of salted boiling water according to the packet instructions. About 4 minutes before the pasta is ready, heat 100 ml of olive oil in a large frying pan and sauté the garlic and chilli. When the garlic turns nut-brown, add ½ cup of hot pasta water to stop the garlic cooking any further. Remove from the heat while you drain the pasta. Return the pan to high heat and add the pasta, parsley and a little more olive oil. Keep tossing the pasta – the pasta water and oil will emulsify, thickening and coating the spaghetti. Season to taste with salt and pepper and sprinkle with parmesan if you like.
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