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Colazione al Caffè degli Specchi #trieste2019 #caffedeglispecchi #breakfast (presso Caffè degli Specchi) https://www.instagram.com/p/By4hpa2ITz_vQIvV-gEab7_88pDdvf-3VIF6hA0/?igshid=1w98uzsg5ljyh
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"Top cold, give me back summer" #cat #winter #sleepy #Hanni (presso Florence, Italy) https://www.instagram.com/p/BrpbRoLg3R_SrngS_io5cu2mmJcVk-REi2WZfI0/?utm_source=ig_tumblr_share&igshid=1hzyxfw6ckpuh
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The easiest and most basic pasta dish in Italy. There are hundreds of variants (not jokings) and often we made it after a night out (spaghetto di mezzanotte- midnight spaghetti).
Ingredients
Dried Spaghetti (about 80-100 g per person - if you can find an Italian brand like DeCecco, Voiello or Barilla choose the number 9)
Extra virgin olive oil (about 25g every 100g of pasta - the best you can find)
Garlic (a clove every 100 g of pasta)
Salt
Parsley (less than a tuft)
Execution
Put the water to boil in a big pot (by rule it is 1 litre of water every 100g of pasta) at medium heat;
Cut the garlic in the middle and remove the bud inside, it’ll make the garlic more digeribile (digestible) - on a side not we call the little sprout inside the clove anima (soul). Cut the garlic again into smaller thinner piece (I actually prefer it in half). put aside.
Mince the parsley and put aside.
Take a pan big enough to contain the pasta, and pour the oil inside, put on medium heat and warm it until you see tiny bubbles, then turn off the burner and add the garlic and the parsley.
When the water is boiling, put in the salt and the spaghetti and cook for a minute less how many minutes written on the packaging (usually is about 8/10 minutes) before the time is up, put some cooking water in a cup (about two ladles).
A minute before draining the paste, turn on the heat under the pan with the garlic and then put in the pasta (if the pasta cooks in 9 minutes, at 7 minutes turn on the heat and at 8 drains the pasta).
Mixed the pasta with the oil and garlic and add a little of the cooking water saved before, it’ll help make the dish a bit creamy (btw we have a proper verb for this: mantecare).
Dish up and buon appetito!
this is a very versatile recipe and if the one above is the most basic recipe it can be changed to suit tastes and experimentation. In the region I grew up, we stir-fry breadcrumbs, anchovies, chilli pepper and olives with the garlic.
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