Hello, I am Jane. Today, we’re going to make spaghetti aglio e olio peperoncino with cucumber and celery recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery Recipe
Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have spaghetti aglio e olio peperoncino with cucumber and celery using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery:
- Take 200 grams Spaghetti
- Prepare 4 slice
- Get 1 Cucumber
- Take 1 whole Celery leaves
- Take 3 clove Garlic (finely chopped)
- Take 1/2 tsp Red chili peppers (sliced)
- Make ready 1 Salt
- Get 1 dash Pepper
- Prepare 100 ml Pasta water
- Make ready 2 tbsp Olive oil
- Prepare 5 pieces Dried tomatoes
Steps to make Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery:
- Cut the cucumber into slightly thick sticks. Coarsely chop the leaves and thin stems of the celery.
- Start boiling the spaghetti in a generous amount of boiling water with salt (not listed).
- Heat the olive oil in a skillet, add the garlic and red chili peppers, and turn on the heat. Sauté them slowly until golden brown without scorching.
- Add the and slowly sauté it until the fat comes out. It is easily burnt, so be careful not to!
- Add the pasta water. Since not much oil is used, it doesnt emulsify easily, but if the fat comes out from the , it should emulsify.
- Add the boiled pasta that has been timed to finish at this point, and mix it with the sauce. You will season it with salt and pepper here, but keep in mind that you will add the vegetable after this.
- Add the cucumber and celery leaves, turn the heat to high and briefly combine with the pasta. The vegetables are delicious when crunchy, so cook with the residual heat from here and do not overcook.
- These are homemade dried tomatoes that were stored in the refrigerator (freezer). - - https://cookpad.com/us/recipes/147072-too-delicious-to-be-true-dried-tomatoes
- To add the finishing touch to the taste, top the pasta with the dried tomatoes if desired.
So that is going to wrap this up for this exceptional dish spaghetti aglio e olio peperoncino with cucumber and celery recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
