You’ll love this Spaghetti Aglio, Olio e Peperoncino recipe! So yummy, a little spicy, and quick and easy to prepare. Try it today!
- 1 lb. dried spaghetti (regular, whole wheat, brown rice, etc….you pick!)
- 5 Tbsp. good quality extra-virgin olive oil
- 5–6 cloves of garlic, cut in half or finely minced
- 1 dried small red chili pepper – seeded and minced (or 1 tsp. dried chili pepper flakes)
- (optional toppings: grated parmesan or chopped fresh parsley)
- Bring a large pot of generously-salted water to a boil. Add the spaghetti to the boiling water and cook according to package instructions. Meanwhile, in a pan large enough to easily hold a pound of pasta, heat the olive oil over medium-high heat.
- The next step is very simple but it must be done well: as soon as the oil gets hot, add the garlic, wait a few seconds, and then as soon as the garlic becomes blonde – that is, just before it becomes brown – add the chili. It has to sizzle. Add about 3-4 Tbsp. of the boiling water from the pasta pot to the pan and set aside until the pasta is ready. If you used large cloves of garlic, remove them at this point.
- Cook your pasta very al dente and drain well. Immediately add the drained pasta to the hot sauce pan and toss for 2 minute to coat well.
Recipe adapted from DeLallo