Simple Way to Make Mario Batali Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, spaghetti aglio e olio peperoncino with cucumber and celery. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have spaghetti aglio e olio peperoncino with cucumber and celery using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery:

1. Make ready 200 grams Spaghetti
2. Take 4 slice Bacon
3. Get 1 Cucumber
4. Prepare 1 whole Celery leaves
5. Prepare 3 clove Garlic (finely chopped)
6. Take 1/2 tsp Red chili peppers (sliced)
7. Take 1 Salt
8. Get 1 dash Pepper
9. Take 100 ml Pasta water
10. Take 2 tbsp Olive oil
11. Make ready 5 pieces Dried tomatoes

Instructions to make Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery:

1. Cut the cucumber into slightly thick sticks. Coarsely chop the leaves and thin stems of the celery.
2. Start boiling the spaghetti in a generous amount of boiling water with salt (not listed).
3. Heat the olive oil in a skillet, add the garlic and red chili peppers, and turn on the heat. Sauté them slowly until golden brown without scorching.
4. Add the bacon and slowly sauté it until the fat comes out. It is easily burnt, so be careful not to!
5. Add the pasta water. Since not much oil is used, it doesn't emulsify easily, but if the fat comes out from the bacon, it should emulsify.
6. Add the boiled pasta that has been timed to finish at this point, and mix it with the sauce. You will season it with salt and pepper here, but keep in mind that you will add the vegetable after this.
7. Add the cucumber and celery leaves, turn the heat to high and briefly combine with the pasta. The vegetables are delicious when crunchy, so cook with the residual heat from here and do not overcook.
8. These are homemade dried tomatoes that were stored in the refrigerator (freezer). - - https://cookpad.com/us/recipes/147072-too-delicious-to-be-true-dried-tomatoes
9. To add the finishing touch to the taste, top the pasta with the dried tomatoes if desired.

So that’s going to wrap it up with this special food spaghetti aglio e olio peperoncino with cucumber and celery recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!