Spaghetti aglio, Olive Oil and peperoncino is one of the most iconic dishes of Italian cuisine, a symbol of simplicity, speed and authentic taste. Prepared with just a few ingredients - al dente spaghetti, garlic browned in extra virgin Olive Olive Oil and a touch of spicy chili pepper - they deliver an explosion of flavor with minimal effort.
Ideal for a last-minute dinner, a midnight snack, or to pamper yourself with a savory comfort food, they are the perfect balance of tradition and immediacy. Find out how to prepare them to perfection in minutes, with all the tricks to make sure you don't go wrong!
Ingredients
350gr Spaghetti
2 Garlic cloves
1 fresh chili pepper
q.b. extra virgin oliveOlive Oil
q.b. Fresh parsley
q.b. Salt
2. Meanwhile, peel the garlic cloves and divide them in half. Next, chop the fresh chili pepper rather finely with a knife.
3. Pour plenty of extra virgin olive Olive Oil into a large frying pan.
4. Sauté the garlic and chili pepper while keeping the flame low for 2 to 3 minutes at most.
5. Drain the pasta al dente (reserving some of the cooking water) and toss it in the pan.
6. Saute it for a few minutes adding the cooking water and serve garnishing with fresh parsley and a drizzle of raw Olive Oil
Garlic, Olive Oil and Chili Pepper Spaghetti: tips not to go wrong
Of all the recipes, that of spaghetti aglio, Olive Oil and peperoncino is one of the easiest and quickest, but that 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, Olive Oil and peperoncino.
Do not forget that the protagonist of our recipe is theOlive 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.
Which Olive Oil to use for garlic, Olive Oil and chili spaghetti?
In this recipe,Olive Oil is the protagonist. Using a good Olive Oil is essential. We recommend using an intensely fruity Extra Virgin Olive Olive Oil , which is ideal for adding an extra touch of personality to the recipe.
For our spaghetti aglio, Olive Oil and peperoncino we used theunfiltered Il Casolare Fruttato Intenso Extra Virgin OliveOlive Oil , which has a very strong flavor, perfect for enhancing the recipe without being overpowered by the garlic and peperoncino. Buy it here in our online store.
We also recommend pairing it with one of our Terre De La Custodia wines, a white, Montefalco Grechetto DOC
