How to prepare the real Italian recipe of Garlic, Extra Virgin Olive Oil and Chili Spaghetti or “Spaghetti Aglio, Olio e Peperoncino”
A classic and very simple dish of the Italian cuisine, cooking at home made the simplest, fast and delicious. This typical late-night Roman dish is astonishingly fully flavored, and it’s so easy and inexpensive to make. Start the water before you do anything else because the sauce takes less than 10 minutes start to finish.For variety try out additional ingredients such as courgettes, asparagus or mushrooms, be creative and fast. A wonderful solution when there is little time to cook. So easy and so delicious!
Ingredients for 4 people
- 400 grams of Spaghetti Pasta (like Barilla n°5)
- 10 grams of Garlic
- 10 grams Fresh Chili
- 50 grams Extra Virgin Olive Oil
- 5 grams of Parsley
- Salt as preferred
1. Cut the fresh red chili into small strips (removing all the seeds inside), in the meanwhile in a pan heat the olive oil with the peeled garlic and chili. Heat oil in a pan over medium heat and sauté, after about 3 minutes remove the garlic – garlic and oil should not burn – and add a little of boiling water taken from the pasta cooking water.
2. Boil pasta in plenty of salted water according to package directions. Drain the pasta as from instructions on the package to be “al dente“, and pour it into the pan, sauté for a few minutes, add the parsley and if needed max 4 tablespoons of cooking water. Serve immediately and hat.
TIP: Garlic should always be fried in entire pieces or half big pieces, so that you can remove it once the oil got the flavor, the idea here is to get a garlic flavor not to eat entire garlics or worst scenario little garlic pieces all over pasta as in many fake Italian recipes often is suggested.
Posted by Nicoletta and Tiziana
The Real Italian Food. Buon Appetito!