Spaghetti with garlic and oil Vipolino

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   When cooking noodles, it is important to boil them in plenty of salted water - three minutes below the time stated on the package, then drain them. Do not wash them off with cold water, that would be the neck shot for noodles.

2. 2

   Then they're gone because the most important thing is washing away the glue. That's the character of the noodle. Then you oil it a little bit so they don't stick together and here we go.

3. 3

   We add the sage leaf to the vegetable stock, then add chilli, but be careful if you want it hotter or less hot. We don't do it like most people who sweat garlic in oil, but we put garlic in vegetable broth, because otherwise the oil becomes worthless and you have a hard time digesting it.

4. 4

   Cold noodles on it, it takes maybe two minutes and then the dish is ready. The noodle now practically sucks up this stock, the glue grabs it, sucks it up and now the noodle is exactly al dente.

5. 5

   Now you can put olive oil on it - this is valuable and healthy - away from the stove, swing a little - now we put basil and freshly grated parmesan on it and ready are the spaghetti aglio, olio e peperoncino, which are very healthy, because the olive oil is put on at the end.