Aglio, Olio, Peperoncino with Moscato Bianco Secco

Since the introduction of Pasta Fabbri on our shop, we have decided to start sharing a bit of Italian gastronomic culture with you, pairing our wines with especially selected pasta dishes. This is our first Wine&Pasta pairing and here you can find our wine review and video-recipe.

Spaghetti are definitely one of our favorite shape of pasta and Aglio, Olio e Peperoncino is one of the most traditional Italian ways to prepare them. To make this recipe, we decided to use Spaghettoni Toscani by Pasta Fabbri. You will see that they are thicker than usual and you will also feel the higher quality both in the pasta itself and in the creamy texture of the sauce, thanks to its better amid release. These are the signs that you are tasting an artisanal product.

It is also a perfect recipe if you want to invite friends over for dinner and have an Italian night. You will certainly amaze them with just a few simple ingredients. Don’t forget to pair the dish with a glass of Moscato Bianco Secco. You will enhance all the flavors!

Ingredients

x2

180 g spaghettoni toscani

a can of yellow tomato sauce (you probably won’t use it all)

2 tablespoons of capers

a bunch of dried tomatoes

a few slices of stale bread

extra-virgin olive oil

chili pepper

salt

Procedure

Put water into a pot and let it come to a boil. Don’t forget to salt the water when it’s boiling and before you put your pasta in it. You will ruin it if you salt it when cooked.

In the meanwhile, cut the dried tomatoes into slices and then cut the slices into small pieces. You don’t need to be too sharp because you are going to mince them later with other ingredients. Take a blender and put two table spoons of capers inside. Add your dried tomatoes and break the slices of bread. It is better to use stale bread because it’s crunchier and more suitable to make a crumble. Let’s mix everything together until you reach the right texture. It doesn’t have to be powdery, it is good if you keep some bigger bites.

Now, take a baking tray and start spreading your crumble all over it. I suggest you using a spatula to collect all the crumble, which may stick to the blender. You can also use your hands to spread it more evenly. Add a few drops of extra virgin olive oil to make it tastier and crunchier. Once spread, it is ready to go in the oven at a low temperature around 100 degrees. It is enough to get it dry without risking to burn it.    

Then, you’ll be ready to focus on your aglio e olio. Take a pan and pour a generous amount of olive oil. Quality is a very important factor for final result here! Take a garlic clove and add it in the pan with the skin. Then cut your chili pepper into small pieces. I usually put one whole because I like my spaghetti to be spicy but you can always put less. Or more :)

Now, go back to your pot, take a big spoon of cooking water and move on to the most important step: the aglio e olio sauce. Pour the cooking water in the blender and add a whole garlic clove. Then, add about two spoons of olive oil and mix everything. You will get a very liquid light yellow cream.

When you hear the water boiling, put the spaghetti inside. Wait for the lower part to soften so that you can easily stir them. While you’re waiting for your pasta to be ready, heat up your yellow tomato sauce, without boiling it. It just has to be cooked and warm.

Now, it will probably be time to take your crumble out of the oven. You won’t see differences in the color but you will immediately feel its crunchiness with your hands. You should also be ready with all the other preparations: the tomato sauce, the aglio e olio sauce and your pasta. Drain your spaghetti and put them directly in the pan with garlic, oil and chili pepper. Sauté everything in the pan or, if you don’t feel confident enough, use tongs or whichever kitchen tool to stir the pasta.

I always forget to remove the garlic clove from the pan. Don’t make the same mistake, I can guarantee you won’t need extra garlic for the dish! Now, another crucial step: pour your aglio e olio sauce into the pan and keep stirring to reach the perfect creaminess. In case the sauce is too thick, you can add a bit more cooking water, but be careful not to drawn your pasta.

And finally, the plating. Put two spoons of tomato sauce on the dish and use your spoon to make a bigger circle. Then use a big spoon and tongs to plate the spaghetti. Try turning the tongs inside the spoon to make the shape of a nest. The final touch will be the crumble. Let it fall like snow on top of everything!

So, that’s it: Spaghettoni Toscani aglio, olio e peperoncino on yellow datterino tomatoes and bread crumble. A few simple ingredients but a very tasty result. And don’t forget a good glass of Moscato Bianco to pair! 

Click here to watch our wine review and learn how to make the recipe.