![【Eng】How to make a professional Italian food | [Peperoncino Pasta] Best recipe for the special day](https://www.cfood.org/wp-content/uploads/2020/03/1585044125_maxresdefault.jpg "【Eng】How to make a professional Italian food | [Peperoncino Pasta] Best recipe for the special day")
Aglio e olio peperoncino pasta by Trattoria Minami in Osaka, Japan
■Business inquiry
trattoriaminamiwork@gmail.com
●integrates (for pasta)
1 piece of garlic
3 bunches Italian parsley(or parsley)
30cc of pure olive oil
proper amount of chili oil
proper amount of extra virgin olive oil
proper amount of water
15g of salt
100g of spaghettini
●integrates (for chili oil)
3-4 pieces of chili
a half piece of garlic
100cc of pure olive oil
●Recipe
1. Prepare vegetables
Mash a half of piece of garlic for chili oil.
Slice 1 piece of garlic.
Mince Italian parsley
2. Make Chili oil
Put garlic, pure olive oil and chili to the pot.
Turn down the heat to low-heat when bubbles appear.
Take garlic out from the pot and cool it once it got browned.
Put these on a mixer.
3. Make garlic chip
Put garlic slices to the pot and heat it on middle-heat.
Turn the heat to low-heat when bubbles appear.
Take garlic out from pot to kitchen paper once bubbles are disappeared.
4. Boil pasta
Put 1.5l water to pot and put 15g salt and boil pasta.
Keep pasta water for sauce.
5.stir-fly pasta and vegetables
Put Italian parsley, chili oil and pasta water.
Put boiled pasta and extra virgin olive oil to the pot.
Once sauce got thickens, the pasta is ready!
6.Food presentation
serve pasta to the plate
sprinkle Italian parsley and garlic chips on the pasta