Rummo Spaghetti with Garlic, Olive Oil & Chili Pepper
Recipe Introduction: A simple Italian classic where a few quality ingredients do all the work. Rummo Spaghetti No. 3 is tossed with extra virgin olive oil, garlic, red chili pepper, anchovies, and fresh parsley, then finished with crumbled tarallo for a satisfying crunch.
Step 1: Peel and finely chop the garlic. Using the side of a knife, crush and work the garlic until it develops a creamy consistency.
Step 2: Chop a few parsley leaves and thinly slice the chili pepper.
Step 3: Bring a large pot of salted water to a boil and add the spaghetti. Cook for approximately half of the recommended cooking time.
Step 4: Meanwhile, warm the olive oil in a large pan over low heat. Add the anchovies and cook until they dissolve into the oil.
Step 5: Add the garlic, then turn off the heat and add a ladleful of pasta cooking water to keep the garlic from burning.
Step 6: Add the sliced chili pepper.
Step 7: Halfway through the spaghetti's cooking time, transfer it directly to the pan.
Step 8: Finish cooking the pasta over high heat, adding reserved pasta water as needed.
Step 9: Toss well to combine the flavours, then remove from the heat and finish with chopped parsley.
Step 10: Divide between plates and top with crumbled tarallo.
Serving Suggestion: Serve immediately while hot, with extra fresh parsley and a drizzle of extra virgin olive oil, if desired.
Why You'll Love It: This simple pasta combines aromatic garlic, savoury anchovies, and a gentle chili kick. Finishing the spaghetti in the pan helps it absorb the flavourful oil, while crumbled tarallo adds a satisfying crunch.
Fresh St. Market Tip: For the best texture, reserve plenty of pasta water before draining. Adding it gradually helps the olive oil coat the spaghetti and creates a more cohesive sauce.
Recipe Credit: Courtesy of Rummo — Original recipe.
Directions
Recipe Introduction: A simple Italian classic where a few quality ingredients do all the work. Rummo Spaghetti No. 3 is tossed with extra virgin olive oil, garlic, red chili pepper, anchovies, and fresh parsley, then finished with crumbled tarallo for a satisfying crunch.
Step 1: Peel and finely chop the garlic. Using the side of a knife, crush and work the garlic until it develops a creamy consistency.
Step 2: Chop a few parsley leaves and thinly slice the chili pepper.
Step 3: Bring a large pot of salted water to a boil and add the spaghetti. Cook for approximately half of the recommended cooking time.
Step 4: Meanwhile, warm the olive oil in a large pan over low heat. Add the anchovies and cook until they dissolve into the oil.
Step 5: Add the garlic, then turn off the heat and add a ladleful of pasta cooking water to keep the garlic from burning.
Step 6: Add the sliced chili pepper.
Step 7: Halfway through the spaghetti's cooking time, transfer it directly to the pan.
Step 8: Finish cooking the pasta over high heat, adding reserved pasta water as needed.
Step 9: Toss well to combine the flavours, then remove from the heat and finish with chopped parsley.
Step 10: Divide between plates and top with crumbled tarallo.
Serving Suggestion: Serve immediately while hot, with extra fresh parsley and a drizzle of extra virgin olive oil, if desired.
Why You'll Love It: This simple pasta combines aromatic garlic, savoury anchovies, and a gentle chili kick. Finishing the spaghetti in the pan helps it absorb the flavourful oil, while crumbled tarallo adds a satisfying crunch.
Fresh St. Market Tip: For the best texture, reserve plenty of pasta water before draining. Adding it gradually helps the olive oil coat the spaghetti and creates a more cohesive sauce.
Recipe Credit: Courtesy of Rummo — Original recipe.
