Spaghetti aglio pepperoncino
Spaghetti with garlic, olive oil and chili – Spaghetti aglio, olio e pepperoncino
This traditional recipe from Roman cuisine is simply, quick and very tasty. In just a few minutes you can conjure up a special dish. However, there are a few tips and tricks to help you ensure that it is a real taste sensation.
Ingredients for 4 people
400 g Spaghetti
4 garlic cloves
2 red chili peppers (peperoncino)
50 ml extra virgin olive oil
Wash the chillies, remove the stem base and cut them into rings. Peel the garlic and cut it into fine slices.
Heat the olive oil in a non-stick pan. Fry the chillies and garlic gently on a low heat, if they become too dark they will be bitter. It is important not to crush the garlic but to cut it into slices, so it can develop its full flavour. Fry for approx. 2 minutes while stirring constantly, then remove from the hob and let it stand.
Cook the spaghetti al dente according to the packet instructions in a litre of boiling salted water, and then use a sieve to remove the water. A further tip is to not allow the spaghetti to drain completely, to ensure that the dish does not become too dry and heavy.
Put the pasta in the pan with the chili-garlic-oil and mix for a few seconds on a high heat, and then serve. A hearty red wine is the perfect companion to this dish.
By the way: the Italians don’t use ANY Parmesan or Pecorino for this appetiser.