Discover the Classic Italian Recipe: Spaghetti Aglio, Olio e Peperoncino or Spaghetti with Garlic, Olive Oil and Chilli

Spaghetti aglio, olio e peperoncino

If you are, or when you'll be soon, a university student, spaghetti-aglio-olio-e-peperoncino will fill your plates more than once a week. Why? It is good and it is so cheap and this answers the question straightaway. You will also be able to invite your friends at your dinner table more often than you might think: pasta with a hint of hot chilly: who wouldn't like that? Finally, it’s really so easy and quick to prepare, which I guess nobody would mind to get it ready in ten minutes, when you don't have much free time. Think on me when you make this dish and see if I was right!

Ah, la mamma è sempre la mamma!

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Good to know

Don’t forget that you can add more oil and a couple of tablespoon of water from the pasta pot to make a nice creamy sauce and not a dry one. Usually, cheese is not added to this recipe delicious Spaghetti aglio, olio e peperoncino.

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Ingredients 4 servings

1. Spaghetti, 500g

2. Garlic cloves, crushed 2-3

3. Parsley, small bunch roughly cut

4. Peperoncini (chilli) dry or fresh, 1 or 2

5. Extravirgin olive oil, 10-20 ml

6. Salt and pepper

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Let’s jump to the method

1. Get ready all ingredients.

2. Bring to a boil a large pot of water for 500 g of spaghettil. Ideally, for every 100 g of pasta you should use 1 litre of water and 10 g of salt for each litre.

3. Meanwhile, start preparing the aromatic oil sauce. In a big frying pan, add the extra virgin olive oil, warm it up, don’t burn it!

4. Add the crushed garlic to the oil and fry it lightly only for half a minute.

5. Add the crushed chilli. Don’t burn it, but if you do, restart the process.

6. Add the roughly cut parsley and switch off the stove, as the parsley doesn’t need to be long on the heat. Put aside.

7. When the water is boiling, add the salt and the spaghetti. Follow the cooking time instructions on the spaghetti package or taste one spaghetto at the end of the cooking time to see if it’s done at your taste.

8. Once the spaghetti is done, preserve some of the water and transfer the spaghetti to the frying pan with the sauce and add a scoop of the preserved water to it. You can add more olive oil, if you see that it needs to be juicier. Mix the spaghetti well with the sauce and… start serving!

9. That’s it! Easy, isn’t it?

10. Buon appetito!

Spaghetti aglio, olio e peperoncino