In this silent vlog, I make my favorite pasta recipe. I’ve never seen the recipe in any books or on the web. It was taught to me by a friend who had just visited Italy and taken a cooking class with an Italian nonna.
I spend some time in a cozy chair, studying the cookbook Essentials of Classic Italian Cooking by Marcella Hazan. Marcella is considered the world over to be the doyenne of Italian cooking, and there is no more passionate and inspiring guide to the cuisine of Italy. I regularly leaf through her cookbook for direction, inspiration and sometimes even just for comfort.
If only I had the same reverence for my Italian lever style espresso machine, the La Pavoni. I practice religiously but have yet to perfect my crema. One day!
Thankfully, our neighborhood Italian restaurant makes cappuccinos that take me back to Naples and we can always count on them for the nightcap. True Italians would disapprove of this tradition of course, as they only drink cappuccinos in the morning! Still, how can I help but order one at a beautiful patio on a warm August evening?
Recipe for One Serving of Red Bell Pepper Oil Pasta
– 2 garlic cloves, sliced
– 1/3 red bell pepper, diced
– 1/2 cup Parmigiano Reggiano, grated
– small handful parsley, chopped
– cream, to desired consistency
– 1/4 cup olive oil
– one serving (according to package) thick spaghetti or spaghetti rigate
– freshly grated black pepper and salt to taste
– 1/2 cup reserved pasta water
1. Add grated cheese, generous amounts of freshly grated black pepper and parsley to heat resistant bowl. Mix. Set aside.
2. Boil water.
3. Once boiling, salt water generously.
4. Cook pasta to al dente according to package. Reserve pasta water.
5. While pasta is cooking, add olive oil to pan on low heat. You’ll need at least 15 minutes for the garlic and red bell pepper oil and this should be finished at the same time as the pasta, so time it accordingly.
6. Add garlic to oil and keep on low heat.
7. Once you can smell the garlic releasing its aromas, add the red bell pepper.
8. Keep garlic and red bell pepper on low heat. Turn heat off if it starts to brown. The goal is to soften the garlic and red bell pepper and infuse the oil, not to fry.
9. Once pasta and oil are done, add both to bowl with cheese, freshly grated black pepper and parsley. Stir to combine and heat cheese.
10. Add small amounts of pasta water and cream until desired consistency is achieved, stirring vigoursly. The pasta will thicken over time, so err on the side of creamier.
11. Finish off with extra pepper, and serve.
This recipe is more art than science. One you have it down, feel out the measurements for your desired effect.
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