Spaghetti Aglio Olio E Peperoncino Recipe (Garlic, Oil and Chili)

Delicious Spaghetti Aglio Olio e peperoncino recipe

My grandma used to say “keep those three ingredients in your pantry and you can eat like a king!”

It’s not a cliche when I say that this thrifty, quick and mouthwatering meal is close to the heart of every Italian.

It is aka “the midnight pasta” due to the popular custom of ending one’s night out partying with a plate of this most loved dish.

When you cook long shaped pasta such as spaghetti or linguine, it’s never a good idea to drain it with a colander. Instead, use a spaghetti server/spoon so it will retain the right amount of the water and avoid the strands sticking together.

A splash of the starchy cooking water should be added to the sauce as well which will help bind it to the pasta.

BTW – did you know that the hole in the middle of your spaghetti server/spoon has a purpose? That the hole can be used to measure out approximately one serving of spaghetti.
Now that I’ve let you in on that little fact, let’s move to the recipe!

Pasta has to be cooked perfectly and by that, I mean “al dente”.

Forgive me, but I am not very flexible on this matter. There’s only one way of cooking pasta. The right one. Trust me on this 😉

Likewise, don’t skimp on the quality of extra virgin olive oil as it makes a huge difference.

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SPAGHETTI AGLIO E OLIO E PEPERONCINO (GARLIC, OIL, AND CHILI)

A quintessential pasta dish that you can make by adding only 3 ingredients. The perfect balance between garlic and chili will show you how most times simple food is the best.

Course Main Course

Cuisine Italian

Keyword 15-minutes recipe, 3 ingredients meal, dinner ideas

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 2 people

Author Mara

Ingredients

• 7 oz good quality spaghetti
• 2 fresh red chilis
• 2 garlic cloves
• 2 tbsp extra virgin olive oil

Instructions

• Bring to boil a large pot of water. Add salt.
• Add the spaghetti and cook until “al dente” (according to the packet's instructions). Ideally, take the pasta out a minute before it says to and allow to finish the cooking in the frying pan.
• While the pasta is cooking, rinse and cut the chilis into thin slices. If the chilis are really spicy you may want to remove some of the seeds.
• Heat the oil in a frying pan. Add the garlic and let it brown for about a minute on high heat but be careful not to overcook it.

  You can decide if you want to chop the garlic or if you prefer to leave the cloves whole, which will give a more subtle flavor.
• Add the chili slices and gently cook them for a couple of minutes.
• When the pasta is ready, take it out of the pot using a spaghetti spoon and add it to the frying pan.

  Stir constantly for about a minute. Your pasta is now ready to be served.

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