Spaghetti aglio olio e peperoncino

Spaghetti aglio, olio, e peperoncino is a classic of Italian cuisine, loved for their simplicity and bold flavor. Here’s how to prepare them:

Ingredients

• Spaghetti: 320 gr (for 4 servings)
• Garlic: 2-3 cloves
• Chili pepper: 1 fresh or dried, according to the desired level of spiciness
• Extra virgin olive oil: as needed
• Chopped fresh parsley (optional): a handful
• Salt: as needed

Preparation

1. Bring a pot of salted water to a boil for the spaghetti. Once boiling, cook the spaghetti al dente following the instructions on the package.
2. Meanwhile, in a large frying pan big enough to later contain the spaghetti, pour a generous amount of extra virgin olive oil and add the peeled garlic cloves cut into thin slices or left whole if you prefer to easily remove them at the end.
3. Add the chili pepper cut into rings or minced, depending on your preference for spiciness. Let it sauté on low heat until the garlic turns golden, being careful not to burn it.
4. Drain the spaghetti while preserving some of the cooking water and transfer them into the frying pan with the oil, garlic, and chili pepper.
5. Toss the spaghetti in the pan over high heat for a couple of minutes, if necessary add some of the cooking water to keep the pasta soft and creamy.
6. If you wish, once the heat is turned off, you can add chopped fresh parsley to give a note of freshness to the dish.
7. Serve immediately, offering if liked more chopped chili pepper to add extra spiciness to taste.

Interesting Facts

The simplicity of the ingredients and the speed of preparation have made this recipe a real dinner lifesaver for many Italians and not only. However, it’s important not to forget the garlic in the pan, otherwise, you risk turning it black and giving a bitter taste to the dish. Moreover, some prefer the oil and garlic in more generous quantities, while others love a drier dish. In reality, there are no rules: the quantity of oil is at the discretion of the cook and the eater. Bon appétit!