Indulge in the fiery, aromatic goodness of Spaghetti a la Livorno, a simple yet intensely flavorful dish inspired by the coastal city of Livorno. With generous amounts of garlic, hot chili peppers, and rich olive oil, this spaghetti packs a punch with every bite. Tossed in juicy tomatoes and seasoned to perfection, it's a quick, satisfying meal that bursts with authentic Italian flavors. Perfect for garlic lovers and spice enthusiasts alike!
INGREDIENTS
- 10-30 garlic cloves sliced not too thin
- 1 or more HOT chili peppers
- 4 tablespoons to 1/4 cup or more olive oil
- 2 800 gram cans peeled, chopped tomatoes
INSTRUCTIONS
On a very low heat saute garlic in olive oil. Don't let the garlic brown - just saute until the oil becomes imbued with the garlic flavor. Let it take its time. Add the chili peppers about halfway through. Add tomatoes until just heated.
Cook spaghetti, drain, but don't rinse. Save 1/4 cup of liquid. Add hot drained spaghetti to oil mixture. Stir over heat for a few minutes, until it is really hot. Add salt and lots of fresh ground black pepper and fresh chopped basil if you have some available. You can add grated cheese. If it gets too dried out while heating, add water from spaghetti as needed.
You know, it’s funny how a dish like Spaghetti a la Livorno can make you think about the little things in life. I mean, here we have a recipe that’s been around for ages and is as simple as it gets. Yet, there’s something profoundly satisfying about it. Let’s take a closer look at this classic Italian dish and see what makes it so special.
Simplicity at Its Finest
First off, let’s talk about the ingredients. We’re not dealing with some fancy-schmancy concoction here. It’s just spaghetti, garlic, chili peppers, olive oil, and tomatoes. It’s a straightforward list, but it’s how these ingredients come together that counts. You see, in a world full of complex recipes and exotic ingredients, there’s something refreshing about keeping it simple.
The Garlic Quandary
Now, garlic. Some people might think 10 to 30 cloves is a bit excessive. But I say, if you’re making a dish that’s supposed to make your taste buds dance, why not go all out? Garlic is one of those things that you can never have too much of—unless, of course, you’re going on a date later. In that case, maybe ease up a bit.
The Olive Oil Dilemma
Then there’s the olive oil. Here, you’ve got a range from 4 tablespoons to a whole 1/4 cup. And here’s the thing: if you’re using less, you’re just not getting the full flavor. Olive oil is like the unsung hero of the kitchen—it might not always get the spotlight, but it’s there, making everything better.
Tomatoes: The Heart of the Dish
Let’s not forget the tomatoes. Two cans, 800 grams each. They’re the heart of the dish, and they’ve got to be good. None of those watery, tasteless tomatoes. We’re talking about the kind that have a little bit of soul. And when they simmer with the garlic and chili, magic happens. It’s a symphony of flavors that’s both comforting and invigorating.
The Pasta Perspective
And then, of course, there’s the spaghetti. Cooked to perfection, not too soft, not too firm—just the right texture to soak up that delicious sauce. When you toss the hot spaghetti into the garlic-chili oil, you’re not just mixing ingredients; you’re creating a dish that tells a story. It’s a reminder that sometimes, the best things in life are the simplest ones.
A Dish to Remember
So, there you have it. Spaghetti a la Livorno isn’t just a meal; it’s a little slice of Italian history served up on a plate. It’s the kind of dish that makes you appreciate the small things—the way garlic, olive oil, and tomatoes come together to create something truly memorable.
Next time you’re in the kitchen, give this recipe a try. It’s not just about the food; it’s about savoring the simple pleasures in life. And if you ask me, that’s something worth celebrating.
