Spaghetti ALLA MARADONA | Aglio, olio & peperoncino with a twist

Italians are still in love with soccer legend Diego Maradona after all these years. When he played for Napoli, he always ate this pasta and called it his favorite. It’s a great recipe to learn since it uses a technique that helps you make pasta sauce out of anything. It’s a deceptively good pasta that is a quick, weeknight recipe sure to please.
Get EXTRA VIRGIN OLIVE OIL: amzn.to/3xu1eKr
Serves 4 as first course
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients:
320 grams of spaghetti
1 garlic clove, sliced
I small chili pepper sliced
3 tablespoons of extra virgin olive oil
50 grams of stale bread
25 grams of grated parmesan
2 tablespoons of chopped fresh parsley
Preparation:
For the breadcrumbs, pulse the stale bread in a food processor until you get the breadcrumbs to the consistency of panko style breadcrumbs. Alternatively, you can use panko breadcrumbs already prepared but avoid seasoned ones.
Put a pot of water on to boil for the spaghetti. Use half of what you normally would to cook the pasta so there is a high concentration of starch in the cooking water. Once the water is boiling add some salt and the pasta to the water.
In a non stick pan, toast the breadcrumbs with a tablespoon of the olive oil. Toss to coat and cook over low heat until the breadcrumbs are toasted and have taken on a golden color. This takes 3 or 4 minutes. Shut off the heat and after about 30 seconds add the parmesan cheese and toss together. Remove from the pan and set aside.
In a cold pan, add the rest of the olive oil, the sliced garlic and chili pepper. Turn the heat on to medium and gently heat up the pan. Once the garlic is sizzling, turn the heat off.
Reserve a few ladles of pasta cooking water and add most of it to the pan with the garlic and pepperoncino. About 4 minutes from the pasta being al dente, strain it, and add it to the pan to finish cooking with the garlic, peproncino and cooking liquid. Make sure to toss it well and stir it vigorously so it creates an emulsion. If it starts to dry out add more of the reserved cooking water to make it saucy. When the pasta is al dente turn off the heat, add the parsley and plate it. Add the breadcrumbs over the top of the pasta to serve.
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.

[@actuallyitalian]

Help me to produce better content! Drop a comment below with any particular recipes or topics you would like me to cover on
this channel.

[@rananamc]

Whoa! I’m making this for lunch today!

[@actuallyitalian]

Let me know how it came out!

[@cotefamilyfoodarchive]

I really like what I've been seeing on your channel. I'd love to continue seeing more southern Italian dishes. Maybe some lesser known ones.

[@actuallyitalian]

My origins are Southern Italian from Sicily and Calabria so I have a soft spot for the cuisine from that area. I will definitely be doing some obscure recipes that I learned while living in Sicily.

[@cotefamilyfoodarchive]

@@actuallyitalian Can't wait!

[@Beatriz-jp2ws]

Loved the recipe. Thank you!

[@actuallyitalian]

I'm so glad that you did!

[@Grissol69]

Great video! I know it's basic, but I'd love to see a lasagna recipe!

[@actuallyitalian]

A lasagna recipe is in the works!