Spaghetti aglio, olio e peperoncino

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.

Ingredients

  • 500g spaghetti
  • 3 garlic cloves, finely chopped
  • 1 chilli finely chopped or 1 tsp peperoncino chilli flakes
  • Extra virgin olive oil
  • Salt
  • Small bunch flat leaf parsley

Method

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.

One thought on “Spaghetti aglio, olio e peperoncino

Leave a Reply to SUDARSHAN PALIWAL Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.