Yondu Aglio e Olio

Name: Yondu Aglio e Olio
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: Pasta:; 5 oz (160 g) dried spaghetti; 24 cloves (120 g) garlic, half sliced and half coarsely chopped; 5 tbsp (75 g) grapeseed oil or pure olive oil; 1/2 tsp (2 g) crushed red pepper flakes; 1 tbsp (2 g) Italian parsley, chopped; Sauce:; 1 tbsp (15 g) Sempio Yondu; 1/2 cup (100 ml) pasta water; 1/2 tsp (2 g) freshly ground black pepper; For Boiling:; 2 quarts (2 L) water; 2 tsp (10 g) salt

下準備時間 10 分

調理时间 15 分

人数 2

辛さレベル

材料

Pasta:

8 oz (80 g) dried spaghetti
12 cloves (60 g) garlic, half sliced and half coarsely chopped
2 1/2 tbsp (37 g) grapeseed oil or pure olive oil
1/4 tsp (1 g) crushed red pepper flakes
1 1/2 tsp (1 g) Italian parsley, chopped

Sauce:

1 1/2 tsp (7.5 g) Sempio Yondu
1/4 cup (50 ml) pasta water
1/4 tsp (1 g) freshly ground black pepper

For Boiling:

1 quart (1 L) water
1 tsp (5 g) salt

Pasta:

5 oz (160 g) dried spaghetti
24 cloves (120 g) garlic, half sliced and half coarsely chopped
5 tbsp (75 g) grapeseed oil or pure olive oil
1/2 tsp (2 g) crushed red pepper flakes
1 tbsp (2 g) Italian parsley, chopped

Sauce:

1 tbsp (15 g) Sempio Yondu
1/2 cup (100 ml) pasta water
1/2 tsp (2 g) freshly ground black pepper

For Boiling:

2 quarts (2 L) water
2 tsp (10 g) salt

Pasta:

11 oz (320 g) dried spaghetti
48 cloves (240 g) garlic, half sliced and half coarsely chopped
1/2 cup + 2 tbsp (150 g) grapeseed oil or pure olive oil
1 tsp (4 g) crushed red pepper flakes
2 tbsp (4 g) Italian parsley, chopped

Sauce:

2 tbsp (30 g) Sempio Yondu
1 cup (200 ml) pasta water
1 tsp (4 g) freshly ground black pepper

For Boiling:

4 quarts (4 L) water
4 tsp (20 g) salt

材料

Pasta:

8 oz (80 g) dried spaghetti
12 cloves (60 g) garlic, half sliced and half coarsely chopped
2 1/2 tbsp (37 g) grapeseed oil or pure olive oil
1/4 tsp (1 g) crushed red pepper flakes
1 1/2 tsp (1 g) Italian parsley, chopped

Sauce:

1 1/2 tsp (7.5 g) Sempio Yondu
1/4 cup (50 ml) pasta water
1/4 tsp (1 g) freshly ground black pepper

For Boiling:

1 quart (1 L) water
1 tsp (5 g) salt

Pasta:

5 oz (160 g) dried spaghetti
24 cloves (120 g) garlic, half sliced and half coarsely chopped
5 tbsp (75 g) grapeseed oil or pure olive oil
1/2 tsp (2 g) crushed red pepper flakes
1 tbsp (2 g) Italian parsley, chopped

Sauce:

1 tbsp (15 g) Sempio Yondu
1/2 cup (100 ml) pasta water
1/2 tsp (2 g) freshly ground black pepper

For Boiling:

2 quarts (2 L) water
2 tsp (10 g) salt

Pasta:

11 oz (320 g) dried spaghetti
48 cloves (240 g) garlic, half sliced and half coarsely chopped
1/2 cup + 2 tbsp (150 g) grapeseed oil or pure olive oil
1 tsp (4 g) crushed red pepper flakes
2 tbsp (4 g) Italian parsley, chopped

Sauce:

2 tbsp (30 g) Sempio Yondu
1 cup (200 ml) pasta water
1 tsp (4 g) freshly ground black pepper

For Boiling:

4 quarts (4 L) water
4 tsp (20 g) salt

作り方

Slice half of the garlic into 3-4 pieces per clove and coarsely chop the other half.
Heat the oil in a pan, add the sliced garlic and cook over low heat.
When the sliced garlic starts to turn golden, add the chopped garlic and keep cooking over low heat until golden brown.
Boil the spaghetti in salted water for 6 minutes (or according to the package directions). Reserve 1/2 cup of the pasta water.
Add the spaghetti, parsley, red pepper flakes, Yondu, pasta water and black pepper to the garlic oil. Toss over high heat for about 1 minute until the sauce turns glossy and coats the pasta.

作り方

Slice half of the garlic into 3-4 pieces per clove and coarsely chop the other half.
Heat the oil in a pan, add the sliced garlic and cook over low heat.
When the sliced garlic starts to turn golden, add the chopped garlic and keep cooking over low heat until golden brown.
Boil the spaghetti in salted water for 6 minutes (or according to the package directions). Reserve 1/2 cup of the pasta water.
Add the spaghetti, parsley, red pepper flakes, Yondu, pasta water and black pepper to the garlic oil. Toss over high heat for about 1 minute until the sauce turns glossy and coats the pasta.