Description
Goldgelbe Spaghetti umhüllt von aromatischem Olivenöl, zartem Knoblauch und feurigen Peperoni, verfeinert mit frischer Petersilie, saftigen Tomatenwürfeln und einem Hauch Parmesan – würzig, duftend, unwiderstehlich.
Ingredients
Scale
- 500 g Spaghetti (Hartweizen-Spaghetti)
- 1 Tomate
- 5 Knoblauchzehen
- 2 Peperoni
- 5 EL Petersilie
- 2 TL Gemüsebrühepulver (Delikatessbrühe)
- 100 ml Olivenöl, nativ
- 40 g Käse, z. B. geriebener Parmesan
- 1 TL Basilikum
- 1 TL Oregano
- ½ TL Salz
Instructions
- Bring a large pot of well-salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Just before the pasta is finished cooking, carefully reserve two ladlefuls of the starchy pasta cooking water and set aside. Drain the spaghetti thoroughly and set aside.
- While the pasta is cooking, prepare the other ingredients. Grate the hard cheese (such as Parmesan) finely using a grater. Dice the tomato into small cubes and place them in a large mixing bowl. Peel and finely chop the garlic cloves, then sprinkle them with a pinch of salt. Let the garlic sit for a minute, then use the flat side of a knife to crush the garlic into a paste. Add the garlic paste to the bowl with the tomatoes.
- Finely chop the basil, oregano, parsley, and the peperoni (or chili peppers), and add all of these to the bowl. Sprinkle in the vegetable broth powder (Delikatessbrühe) and mix everything together thoroughly to create a well-combined seasoning mixture.
- Pour the reserved two ladles of hot pasta water into the bowl with the seasoning mixture. The starchy water will help to emulsify and thicken the sauce. Stir the mixture well and let it sit for about 2 minutes to allow the flavors to meld. Taste the seasoning mixture; if it tastes slightly salty, that is perfect for flavoring the pasta.
- Heat a large skillet or frying pan over medium-high heat. Add the drained spaghetti to the hot pan and toss it for no more than 1 minute to heat it through and slightly dry the surface.
- Pour the prepared seasoning mixture over the spaghetti in the pan. Toss the spaghetti thoroughly so that the sauce evenly coats every strand. Sprinkle in the grated cheese and continue tossing until the cheese melts and acts as a binder, allowing the sauce to cling to the pasta.
- Remove the pan from the heat. Drizzle the cold extra virgin olive oil over the pasta and toss well to combine. Do not add the olive oil while the pan is on the heat, as heating the oil will diminish its rich flavor and aroma.
- Transfer the finished spaghetti to serving plates and, if desired, top with a little extra grated cheese. Serve immediately while hot and enjoy!
Notes
For the best flavor, use high-quality extra virgin olive oil and freshly grated Parmesan or Pecorino cheese. Do not skip the step of using reserved pasta water; its starchiness will help create a silky, cohesive sauce. Adjust the amount of peperoni (or chili) to your preferred level of spiciness. The key to this dish is simplicity and attention to detail—every ingredient and step contributes to the final taste and texture.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
