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Spaghetti aglio, olio e peperoncino (rivisitata)

Even pasta, pasta and pasta! Lately I do not think of anything else. It will be because I do not have much time to cook and eventually I have to offer you my pretty tasty lunches prepared in record time (with a little boy 'in her arms and a bit' in its cradle). In the end I'm slowly still managed to keep the blog active enough and that's a great satisfaction. Another important customer service is sure to create simple recipes, but taste great (thanks to my precious collaborations ). Today I propose a small review of what is still a great not only of classic Italian cuisine, but also the kitchen super fast! The presentation has a lot of space in this recipe, which itself has no major differences from the original, but in terms of aesthetics must be completely served with three distinct flavors, giving it more prominence and distinction. For this I used the very nice and beautiful plates of finger food from Italian atmosphere.
only care used for this dish is the choice of raw materials of great quality and taste. I have entrusted to an oil impeccably good as that of Ursini (my particular choice fell on 'extra virgin olive oil Mastra Opera) and a pasta di eccezionale fattura come gli spaghetti dell' Azienda Agricola Mancini .

Ingredienti:
350 gr di spaghetti Azienda Agricola Mancini
3 spicchi di aglio
1 peperoncino rosso dolce
8 cucchiai di olio extravergine di oliva Opera Mastra di Ursini
1 cucchiaio di concentrato di pomodoro (facoltativo, per un tocco di colore)

Preparazione
Peel the cloves of garlic, cut in half and remove the soul inside to make it lighter and easier to digest. Frullateli in a blender with 3 tablespoons extra virgin olive oil Ursini. If possible let macerate for a whole day to cool and then filtered. Cut the red pepper, depriving him of the stalk and the seeds contained within. Chop and cook for a few minutes 3 tablespoons extra virgin olive oil Ursini, adding a tablespoon of tomato paste, until you get a reddish pulp. Cook the spaghetti Mancini in plenty of salted water to a boil and drain still slightly al dente. Divide them into 3 small bowls that will go respectively to dress with the sauce with garlic, chilli and the last one with the remaining tablespoons of olive oil Ursini raw. Impiattateli forming small nests in such a way as to obtain the combination of garlic, olive oil and red pepper.