Tripolitina is nothing more than a "greedy variant" of the classic garlic, oil and chilli pepper. A "historical" variant that the Italians cooked in the '30s and' 40s in Libya. A dish that with its ingredients recalls the Italian flag: White Red and Green.
- Egg tagliolini, 320g
- Cloves of garlic, 4
- Peperita cayenne pepper pate, 4 tsp.
- Extra virgin olive oil, 60cc.
- Parsley, a nice tuft.
- Grated Parmigiano Reggiano, 100g.
- salt to taste, only in the cooking water
While the salted water is boiling, chop the garlic and add it to the non-stick pan with the EVO oil. As soon as the heat begins to form the first bubbles, turn off the cook and add the 4 teaspoons of Patè Cayenne Peperita, let it rest.When the water boils, Boil the pasta and drain it al dente, put it in the pan and do not forget to set one aside. cup of cooking water if needed to dilute the pasta.
Skip the pasta so that it blends with the sauce, add the Parmesan cheese and whisk quickly and serve. add a small amount of parsley and a few finely chopped flakes of Parmesan cheese.
Cayenne, the croissant-shaped chilli pepper that in the warm months is also found fresh in supermarkets or at the greengrocer's, is excellent for this recipe. For those who want stronger flavors, they can also use hotter peppers such as habanero red savina.