{"id":32996,"date":"2023-06-05T12:34:49","date_gmt":"2023-06-05T10:34:49","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=32996"},"modified":"2024-03-28T18:00:09","modified_gmt":"2024-03-28T17:00:09","slug":"spaghetti-n-3-with-garlic-olive-oil-and-chili-pepper","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/us\/recipes-us\/spaghetti-n-3-with-garlic-olive-oil-and-chili-pepper\/","title":{"rendered":"Spaghetti No. 3"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"SPAGHETTI n\u00b0 3 AGLIO, OLIO e PEPERONCINO\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/QO1_AMhkb2M?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<br><\/h3>\n\n\n\n<p><strong>FOR 2 PEOPLE<\/strong><br><br><em>250 g Rummo Spaghetti n\u00b0 3<\/em><br><em>2 cloves of garlic<\/em><br><em>Extra virgin olive oil, as needed<\/em><br><em>Fresh red chili pepper, to taste<\/em><br><em>4 tinned anchovies<\/em><br><em>Parsley, to taste<\/em><br><em>\u00bd Neapolitan tarallo, to taste<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>After peeling and finely chopping 2 cloves of garlic, smash and rub them with the side of the knife blade until reaching a creamy consistency. Chop a few leaves of parsley and cut the chili pepper into very thin slices. Bring a pot of abundant boiling, salted water to the boil and the pasta (which you\u2019ll cook for half the recommended time). In a pan, heat over a low flame the olive oil and add the anchovies. When they\u2019ve cooked (i.e. dissolved) add the garlic. Turn off the flame and add a ladleful of the pasta cooking water so the garlic doesn\u2019t burn. Add the chopped chili pepper, then, at half the pasta\u2019s cooking time (see 3) transfer the pasta directly into the same saut\u00e9 pan and finish cooking it with the garlic, oil and chili pepper over high heat, adding reserved cooking water as needed until the spaghetti are cooked. Toss to mix flavors well, and remove from flame. Add the chopped garlic. Plate, adding the sauce from the pan as desired, and topping with crumbled tarallo. Buon appetito!<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/us\/list\/recipes-us\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 2 PEOPLE 250 g Rummo Spaghetti n\u00b0 32 cloves of garlicExtra virgin olive oil, as neededFresh red chili pepper, to taste4 tinned anchoviesParsley, to taste\u00bd Neapolitan tarallo, to taste DIRECTIONS After peeling and finely chopping 2 cloves of garlic, smash and rub them with the side of the knife blade until reaching a [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":33229,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[941],"tags":[1955,958],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/19_Spaghetti_Aglio_Olio_1x1.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/19_Spaghetti_Aglio_Olio_1x1.jpg",1080,1080,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/19_Spaghetti_Aglio_Olio_1x1.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/19_Spaghetti_Aglio_Olio_1x1-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/19_Spaghetti_Aglio_Olio_1x1.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/19_Spaghetti_Aglio_Olio_1x1.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/19_Spaghetti_Aglio_Olio_1x1.jpg",1080,1080,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/us\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Spaghetti n\u00b0 32 cloves of garlicExtra virgin olive oil, as neededFresh red chili pepper, to taste4 tinned anchoviesParsley, to taste\u00bd Neapolitan tarallo, to taste DIRECTIONS After peeling and finely chopping 2 cloves of garlic, smash and rub them with the side of the knife blade until reaching a&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - 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