Hi, I’m Elise. Today, I will show you a way to make spaghetti aglio e olio peperoncino with cucumber and celery recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. 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 well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have spaghetti aglio e olio peperoncino with cucumber and celery using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery:
- Prepare 200 grams Spaghetti
- Make ready 4 slice
- Get 1 Cucumber
- Prepare 1 whole Celery leaves
- Get 3 clove Garlic (finely chopped)
- Make ready 1/2 tsp Red chili peppers (sliced)
- Make ready 1 Salt
- Make ready 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 doesn’t 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’s going to wrap this up for this special dish spaghetti aglio e olio peperoncino with cucumber and celery recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
