Italian
Spaghetti with Spring Onion, Tomato, Chili and Basil
by Giallozafferano · 2.9M subscribers on YouTube
A simple yet profound spaghetti dish created by Aimo and Nadia in the 1960s. The sweetness of spring onion, the heat of chili, and the aroma of basil come together in a sauce that is both generous and balanced. The key is to gently toast the garlic in olive oil until amber, then cook the spring onion and tomato slowly. Finished with Parmigiano Reggiano and fresh basil, this pasta is a celebration of Italian culinary wisdom.
- Difficulty
- medium
Ingredients
9 items- SpaghettiUse high-quality dried spaghetti, about 100g per person
- Spring OnionUse the white part only; about 2-3 medium spring onions per person
- GarlicAbout 20g of garlic per 1kg of cipollotto, or to taste
- Extra Virgin Olive OilUse a good quality extra virgin olive oil, generous amount
- TomatoWhole peeled tomatoes crushed by hand or passata; about 200ml per person
- Chili PepperOne small dried chili or a pinch of chili flakes
- Bay Leaves2-3 fresh bay leaves
- Parmigiano Reggiano(optional) — Freshly grated, to taste
- BasilA handful of fresh basil leaves, torn
Method
- Slice the white part of the spring onions (cipollotto) into thin rings; reserve the green tops for another use.
- In a large skillet, heat a generous amount of extra virgin olive oil over medium heat.
- Add the garlic cloves (crushed or thinly sliced) and cook slowly until they turn a light amber color, being careful not to burn them.
- Add the sliced spring onions and sauté until softened and lightly caramelized.
- Add 2-3 fresh bay leaves and stir briefly.
- Add the tomato (whole peeled tomatoes crushed by hand or passata) and a small dried chili (or chili flakes). Cook over medium-low heat for about 10 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until very al dente (about 2 minutes less than package directions).
- Transfer the spaghetti directly from the pot into the skillet with the sauce using tongs, allowing some pasta cooking water to cling.
- Add a ladleful of pasta water and toss everything together over medium heat until the pasta is perfectly al dente and the sauce thickens and coats the strands.
- Remove from heat, stir in freshly grated Parmigiano Reggiano and torn fresh basil leaves.
- Serve immediately, finishing with a drizzle of raw extra virgin olive oil and a few extra basil leaves.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
