Guston
Garlic and olive oil spaghetti finished with a silky roasted red pepper sauce.
Información nutricionalpor ración
1 ración ≈ 301 g
- 679 kcal
- Proteínas: 12,9 g, 8 % de las calorías
- Grasas: 38,2 g, 50 % de las calorías
- Hidratos: 72,8 g, 42 % de las calorías
Calculado a partir de los ingredientes.
Italiana
Pasta
CenaIngredientes9
- 250g
- 2grandes
- 12diente
- 120ml
- 180ml
- 1puñado
- al gusto
- al gusto
Utensilios de cocina
- Sartén
- Horno
- Batidora de vaso
- Olla
Contiene
Los alérgenos se detectan automáticamente y pueden ser incompletos: revisa siempre los ingredientes.
Pasos9
Paso 1. Roast the red pepper
Add the red pepper and olive oil to an oven-safe pan and roast at 425°F (220°C) for 25–30 minutes, turning halfway through, until softened and lightly charred.
pimientoaceite de olivasalpimienta negraPaso 2. Confit the garlic
Gently confit the garlic on low heat in olive oil for 30 minutes or until soft and golden.
ajoaceite de olivaPaso 3. Blend the sauce
Transfer the confited garlic and roasted red pepper to a blender with a spoon of the infused olive oil and blend until completely smooth.
pimientoajoaceite de olivaPaso 4. Cook the spaghetti
Cook the spaghetti in well-salted water until al dente, reserving some water.
espaguetisalpimienta negraPaso 5. Toss pasta in oil
Add the remaining garlic-infused oil to a pan and toss in the cooked pasta.
aceite de olivaespaguetiPaso 6. Emulsify with pasta water
Add a splash of reserved water and toss vigorously until the oil and pasta water emulsify into a glossy sauce.
Paso 7. Add the pepper sauce
On low heat add the roasted red pepper sauce.
pimientoPaso 8. Toss until coated
Toss everything together until the sauce coats every strand of pasta.
espaguetiPaso 9. Finish with parsley
Off the heat finish with freshly chopped parsley and adjust.
perejilsalpimienta negra
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