Spicy Kick! Homemade ‘Ttaengcho’ Aglio e Olio Pasta
Spicy Kick! Homemade ‘Ttaengcho’ Aglio e Olio Pasta
Cook Like a Chef at Home! Ttaengcho Aglio e Olio Pasta Recipe
Make a delicious pasta at home that rivals any restaurant! This video ([https://youtu.be/lan_NaIMmMU](https://youtu.be/lan_NaIMmMU)) offers a relaxing cooking experience with gentle background music. Elevate your meal with this simple yet sophisticated spicy Aglio e Olio pasta.
Main Ingredients- Pasta (spaghetti or linguine recommended) – 1 serving
- Garlic – 5-10 cloves (adjust to taste)
- Korean Chili Peppers (‘Ttaengcho’ / Cheongyang Peppers) – 1-3 pcs (adjust spiciness)
- Colby Cheese (or Parmesan/Pecorino) – appropriate amount
Seasoning & Others- Salt (for pasta water and seasoning)
- Olive Oil – 4-5 Tbsp
- Black Pepper – a pinch
- Salt (for pasta water and seasoning)
- Olive Oil – 4-5 Tbsp
- Black Pepper – a pinch
Cooking Instructions
Step 1
Hello everyone! Today, I’ll introduce you to a delicious pasta recipe you can make at home just like in a restaurant – ‘Ttaengcho’ Aglio e Olio, bursting with spicy charm. 😊
Step 2
First, let’s prepare the stars of our dish: fresh garlic, spicy Korean chili peppers (Ttaengcho), and Colby cheese to add richness. Using Parmigiano-Reggiano will provide an even deeper flavor.
Step 3
Thinly slice or mince the garlic. Sliced garlic will infuse a milder garlic flavor into the oil, while minced garlic offers a more intense aroma. Choose your preference!
Step 4
In a large pot, bring plenty of water to a boil. Once boiling, add a generous amount of salt. This is crucial for flavoring the pasta itself. (About 1 Tbsp salt per liter of water).
Step 5
When the water is at a rolling boil, add your pasta. Cook it for 1-2 minutes less than the time indicated on the package, as it will finish cooking in the pan later.
Step 6
While the pasta cooks, heat a wide pan over low heat with a generous amount of olive oil. Add the minced or sliced garlic and gently sauté until fragrant and lightly golden. Be careful not to burn the garlic. Reduce the heat further once it starts to turn golden.
Step 7
Remove the stems from the Korean chili peppers (Ttaengcho) and finely chop them. Removing the seeds will reduce the spiciness. If you enjoy a fiery kick, feel free to include the seeds.
Step 8
Once the pasta has been boiling for about 7 minutes, carefully transfer it directly into the pan with the sautéed garlic. We’ll finish cooking the pasta in the pan from here.
Step 9
Scoop about one ladleful of the starchy pasta water and add it to the pan. This water, rich in starch, helps emulsify the sauce and pasta, adding a wonderful depth of flavor. Add the chopped chili peppers as well, and toss everything together over medium-low heat, allowing the pasta to absorb the flavors. You can add more olive oil and pasta water as needed to achieve a luscious consistency.
Step 10
When the pasta is perfectly cooked and has beautifully coated with the sauce, it’s time to plate it. Use tongs to twirl the pasta, creating a neat mound for a visually appealing presentation. (Even if your plate isn’t fancy, the taste will be superb! 😉)
Step 11
Arrange the well-sautéed garlic and chili peppers attractively on top of the pasta. The spicy aroma is sure to whet your appetite.
Step 12
Finally, break off pieces of Colby cheese by hand and scatter them over the pasta. The cheese will melt slightly, adding a wonderful richness. You can also grate it over the top if you prefer.
Step 13
Voilà! Your restaurant-worthy, spicy, and flavorful Ttaengcho Aglio e Olio pasta is complete! The harmony of the chili peppers’ heat, garlic, and olive oil is truly exquisite. Enjoy your delicious meal!
