Spaghetti aglio, olio e peperoncino
This is probably one of the most popular recipes for native Italians. They like to eat it at any time, but it’s probably the prime dish to be eaten for a midnight feast, when they arrive home late and hungry. Quick and simple to make and very satisfying.
- 500g spaghetti
- 3 garlic cloves, finely chopped
- 1 chilli finely chopped or 1 tsp peperoncino chilli flakes
- Extra virgin olive oil
- Small bunch flat leaf parsley
Add the pasta to a well salted large saucepan. Stir, then cook until al dente.
Now start the sauce by heating the olive oil gently in a deep frying pan.
Fry the garlic and chilli, until the garlic is golden. Add a ladle of the cooking water to the pan.
Drain well and add the pasta into the pan, adding a little salt and 1 to 2 tablespoons of the pasta cooking water if needed. Toss together and serve with parsley sprinkled on top.