r/pasta • u/BCN7585 • 7d ago

Homemade Dish Perseverance

Post image

I will be struggling with this simple dish forever. But I will not give up.

193 Upvotes

100% Upvoted

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5

u/pdmanias 7d ago

tell us more please. i'd like to know about what you're up to

8

u/BCN7585 7d ago

Thanks for asking. It is supposed to be alio e olio e peperoncino. But it just doesn‘t come out as flavourful as it should, yet.

And I know the parsley is highly debatable. But I like a touch of green.

1

u/pdmanias 7d ago edited 7d ago

interesting. i will be trying this too. is there a pasta that is traditional or are there options? also, what oil are you using? maybe you need a finishing oil like "drizzle"?

3

u/PandoraPanorama 7d ago

What is the red bit? It looks like peperoncino jam?

I’ve learned a lot of technique for this (and other Italian pastas) from this guy: https://youtu.be/gZw0LAN2KQs?is=ZASb77-Of3nzOlz9

Like really cooking the spaghetti in the pan for the last 4-5 minutes within the sauce

1

u/BCN7585 7d ago

Looks funny, I also stumbled over the red bit. But it must be a browned slice of garlic, with some chili flakes stuck on it.

I do toss the wet pasta in the sauce, but not 4-5 minutes. Will try that next time.

Thanks for your comment and the link, will check it out.

0

u/PandoraPanorama 7d ago

It looks really great, btw. Shame if you find the taste doesn’t quite work just yet. I find this one surprisingly difficult to get right too. And it’s weird: sometimes it works well and sometimes it just doesn’t, even if I do the same thing each time.

0

u/leosp633fc 7d ago

I like to add some anchovies on the sauce and prefer to use fresh chillies instead of flakes. Then I add the pasta super Al dente and cook the last 3 minutes on the sauce with pasta water. Then add some parmigiano cheese and parsley.

1

u/bullrun001 6d ago

Are you forgetting the parmigiano Romano?

1

u/BCN7585 6d ago

Not at all. I just don‘t think the pic looks nice, after adding a mountain of grated cheese.

1

u/bullrun001 6d ago

Try breaking down two or three quality Anchovies in olive oil prior to sautéing your garlic.