Spaghetti aglio, olio e peperoncino: the recipe not to go wrong

Spaghetti aglio, olio e peperoncino: tips for not making mistakes

Of all the recipes, that of spaghetti aglio, olio e peperoncino is one of the simplest and quickest, but this does not mean that it is not necessary to follow some tricks to prepare it:

• When cooking the pasta, consider 1 liter of water for every 2 ounces: that way the noodles will cook evenly.
• Drain the noodles 2 minutes before the end of cooking time-you'll need to sauté them and you don't want them to overcook!
• Sautéing the garlic and chili should be done over a very low flame-they should not burn, as they would spoil the dish by giving it a bitter taste.
• Save some of the cooking water-you 'll need it to cream the spaghetti aglio, olio e peperoncino.

Do not forget that the protagonist of our recipe is the oil, which must be extra virgin olive oil, and of excellent quality! And for a slightly "softer" version, here are two tips:

• If you like garlic but do not want it to be too strong in the recipe, do not peel off the cloves or cut them.
• If you prefer a less spicy version, remember to remove the seeds from the chili.

What oil to use for spaghetti aglio, olio e peperoncino?

In this recipe, oil is the protagonist. Using a good oil is essential. We recommend using an intensely fruity extra virgin olive oil, which is ideal for adding an extra touch of personality to the recipe.

For our spaghetti aglio, olio e peperoncino we used the unfiltered Il Casolare Fruttato Intenso Extra Virgin Olive Oil, which has a very strong flavor, perfect for enhancing the recipe without being overpowered by the garlic and chili peppers.