Spaghetti aglio, olio e peperoncino
Spaghetti with oil, garlic and red pepper is one of the simplest and best-loved dishes of Italian cuisine. The heat of the red pepper, richness of good extra-virgin olive oil and aroma of the garlic make this humble dish into something unique and exquisite.
As with all simple recipes, you need to pay good attention if you want to make an excellent product: ingredients of the highest quality and careful timing on the pasta — it absolutely must be cooked “al dente”!
Ingredients for 4 servings:
Garlic: 3 cloves
3 small hot peppers, or one normal hot pepper, or a spoonful of red pepper flakes
Extra virgin olive oil: to taste
Salt: to taste
Parsley (for garnish)
To prepare this dish, first cook the spaghetti in a large pot of boiling, salted water.
While the spaghetti is cooking, heat a generous amount of olive oil in a non-stick pan. Gently saute the garlic and carefully (to avoid splattering) add the hot peppers. To avoid burning the garlic, lightly rotate the pan so as to let the oil flow back and forth like you can see in this picture.
When the garlic is nicely golden brown, turn off the flame and let the garlic and peppers rest in the hot oil, paying attention to make sure they don’t burn.
Drain the spaghetti once it’s cooked “al dente”, quickly toss it in the pan with the oil, garlic and peppers, and garnish (if you like) with chopped parsley.