Spaghetti with garlic, oil, chili pepper, and mozzarella

Name: Spaghetti with garlic, oil, chili pepper, and mozzarella - Olga A.
Ingredients: 1 pack of good quality spaghetti; 1 small box of mozzarella balls; 1 glass of white wine; 4 cloves of garlic; olive oil; peperoncino to taste; a bunch of parsley; sea salt; pepper

Pasta/Pizza - Spaghetti with garlic, oil, chili pepper, and mozzarella by Olga A. - Recipia

After a busy day, when I want something quick yet filling, I often make aglio olio pasta with peperoncino and mozzarella. I've tried many variations, but this one seems the simplest and doesn't require anything complicated. Usually, I boil the pasta before I start anything else, so I don't waste time. I make sure I have a box of mozzarella balls and enough olive oil on hand; otherwise, there's no point in starting. If I don't have peperoncino in a packet, dried chili pepper works too, but I always finish the final taste with sea salt and pepper. Quick Info Total time: about 20 minutes Preparation time: 5 minutes Cooking time: 15 minutes Servings: 4 Difficulty: easy Recipe type: quick dinner, classic Italian pasta Ingredients 1 package of good quality spaghetti (usually 400 g) 1 small box of mozzarella balls 4 cloves of garlic Olive oil (about 8 tablespoons) Peperoncino, to taste (I use about ½ teaspoon) A bunch of fresh parsley Sea salt Pepper 1 glass of white wine (optional, for serving) Preparation Method 1. Boil the spaghetti in a large pot of plenty of water and salt. Follow the package instructions, but if you prefer al dente pasta, drain it two minutes before the indicated time. 2. While the pasta is boiling, finely chop the garlic. Don't crush it, as it becomes bitter more quickly when fried. 3. Heat a large skillet and add about 8 tablespoons of olive oil. Warm the oil over low heat and add the chopped garlic. Sauté gently, stirring constantly, just enough to release its aroma. If it starts to color, remove the skillet from the heat for a few seconds. Do not let the garlic burn. 4. Add the peperoncino, depending on how spicy you want it. Stir and let it heat for a little longer, just enough to warm it and spread the aroma. 5. When the pasta is ready, drain it well, but save a cup of the cooking water. 6. Add the hot pasta to the skillet, over the garlic and peperoncino oil. Mix well to coat evenly. 7. Add the mozzarella balls and the finely chopped parsley. If the mozzarella is packed in whey, drain it well before using. 8. Stir over low heat for 1-2 minutes, just until the mozzarella starts to melt slightly. If it seems too dry, you can add a few tablespoons of the reserved pasta water. 9. Taste and season with sea salt and freshly cracked pepper. 10. Serve the pasta immediately, preferably with a glass of chilled white wine. Why I Make This Recipe Often This is the recipe I turn to when I don't feel like complicating things. The ingredients are always on hand, and the result requires no special effort. It cooks quickly, doesn't dirty many dishes, and the added mozzarella really changes the texture compared to classic aglio olio. Tips and Variations Tips Don't let the garlic brown too much. If it burns, it becomes bitter and ruins the flavor. Use fresh parsley, not dried. It adds a different taste and freshness. If the mozzarella is in brine, drain the liquid well so the pasta doesn't turn watery. If you add the pasta water, do so gradually until you reach the desired consistency. Substitutions Instead of mozzarella balls, you can use sliced or torn mozzarella, but it should still be a type that melts easily. Peperoncino can be replaced with crushed dried chili pepper. If you don't have parsley, you can skip it, but don't use basil; it doesn't have the same effect. Variations You can add a little grated lemon zest at the end if you like a fresher taste. Sprinkling a bit of Parmesan when serving is nice if you don't want just mozzarella. A few halved cherry tomatoes sautéed for 1-2 minutes add a different note, but it’s no longer the original recipe. Serving Ideas Serve the pasta immediately after mixing, while the mozzarella is still melty. A glass of dry white wine is all you need alongside. No other side dish helps. If you want something crunchy, serve it with a slice of toasted bread. Frequently Asked Questions 1. Can I use another type of pasta instead of spaghetti? Yes, linguine or fettuccine work too, but spaghetti is best for aglio olio sauce. 2. If I don't have peperoncino, can I use fresh chili pepper? You can, but use only a little and chop it finely. The flavor is different, and the spiciness is harder to control. 3. What should I do if the pasta dries out before serving? Add a little reserved water and quickly heat it, stirring constantly. 4. Can I omit the mozzarella? Yes, if you want the classic aglio olio peperoncino recipe, don't add mozzarella. But the final texture will be simpler. Nutritional Values Estimated per serving (out of 4): Calories: ~480 kcal Protein: 14 g Fat: 18 g (mostly from olive oil and mozzarella) Carbohydrates: 62 g Values may vary depending on the type of pasta, the exact amount of oil and mozzarella used. Mozzarella adds extra protein and fat compared to the version without. Storage and Reheating Aglio olio pasta with mozzarella doesn't store well for the next day. Mozzarella hardens in the fridge, and the pasta's texture becomes gummy when reheated. If there are leftovers, store them for a maximum of one day in the fridge in a sealed container and reheat over low heat in a skillet with a little water or olive oil. However, they are much better freshly made.

Spaghetti with garlic, oil, chili pepper, and mozzarella

Tags

Categories