Spaghetti aglio, olio e peperoncino
Aglio, olio e peperoncino defines Italian food like no other. And for that I placed it on the cover of my latest cookbook “Veganissima”. (You can also find the recipe in there as well) Its simplicity, focusing on quality ingredients and letting their flavors shine through is what’s most important in Italian cooking. This dish is a perfect example of how a few simple components can come together to create a masterpiece.
Aglio, olio e peperoncino has a special place in my heart, which I will never forget. My dad used to make this around midnight for a late “snack” especially on holidays like new year. In Italy it’s also known to be made after a night out. here in Belgium you can compare that with a late night fried chips and mayo. Nothing tastes better than a simple, yet full of pure flavor spaghetti.
The key to make a banger aglio, olio e peperoncino is the ratio of the ingredients and using enough olive oil. You also have to make sure that the garlic doesn’t brown or burns, it just has to slightly simmer so the garlic releases all it’s flavor to the olive oil.
Another great tip is to slightly undercook the pasta, toss it in the aglio e olio, add a few ladles of pasta water and let it cook further in the “sauce”, this way the starch of the spaghetti thickens the olive oil and every strand of pasta is coated evenly! i’m just drooling as I’m typing this.
Now i’ve said enough, it is time to start cooking!
Recipe
Serves 4 people
Ingredients
320 g spaghetti
70 ml olive oil
3 garlic cloves, chopped
3 fresh spicy chili peppers,
chopped2-3 tbsp chopped leaf parsley
salt and pepper to taste
How to
Bring a pot with salted water to a boil.
Cook the spaghetti al dente. Keep a cup of pasta water aside before draining.
Pour the olive oil into a pan and set over low heat.
Add the garlic and chili pepper and simmer gently for a few minutes. Pay attention to the garlic and reduce the heat if necessary. The garlic should not burn.
Add the parsley.
Then add the cooked pasta and the cup of pasta water.
On low heat, mix everything well and serve with the fresh parsley.
Season with salt and pepper if necessary.
Buon appetito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
