Spaghetti Aglio Olio E Peperoncino

Spaghetti Aglio Olio e Peperoncino is a classic Italian dish celebrated for its simplicity and bold flavors. This recipe shines with just a few high-quality ingredients: spaghetti cooked to al dente perfection, garlic, fresh chili peppers, and extra virgin olive oil.

The garlic and chili are gently sautéed in olive oil until fragrant and golden, infusing the oil with their essence. Tossed with the cooked pasta and a touch of pasta water, this dish creates a flavorful coating that’s both spicy and aromatic.

Spaghetti Aglio Olio e Peperoncino exemplifies the essence of Italian cuisine—where minimalism meets robust taste, offering a delightful dish that’s quick to prepare yet immensely satisfying.

Spaghetti Aglio Olio E Peperoncino

Ingredients:

Spaghetti 320 g

3 cloves garlic

Fresh chili pepper 3

Extra virgin olive oil (excellent quality) 70 g

Salt to taste

Instructions:

To prepare the spaghetti with garlic, oil and chilli, start by cooking the pasta in boiling salted water to taste.

Cook the spaghetti al dente and in the meantime you can prepare the sauce: peel the garlic cloves, divide them in half and remove the core (the central green part of each segment).

Cut the segments into rather thin slices.

Take the fresh chilli pepper and cut it into slices eliminating the stalk.

If you prefer less spiciness, you can open it lengthwise and remove the seeds before cutting it into slices. Now pour the oil into a large pan.

Heat it over a low heat and add the garlic and chili pepper.

Fry the seasoning over a very low heat, the chilli and garlic should not burn but only fry for a couple of minutes and for uniform browning without the risk of burning them, you can tilt the pan so as to collect oil and seasoning in a single point and allow uniform browning.

Once the pasta is cooked al dente, you can transfer it directly to the pan and add a ladle of cooking water.

Stir for a few moments to blend the flavors and sauté everything, then you can plate your spaghetti with garlic, oil and chilli to serve piping hot!

Notes:

Classic Italian Dish: Spaghetti Aglio Olio e Peperoncino is a quintessential Italian pasta dish known for its simplicity and vibrant flavors.

Few Ingredients, Big Flavor: With just garlic, fresh chili peppers, extra virgin olive oil, and salt, this recipe highlights the essence of Italian cuisine—quality ingredients that speak for themselves.

Preparation Tip: Cook the spaghetti al dente, ensuring it retains a slight bite. This texture pairs perfectly with the bold flavors of garlic and chili.

Garlic and Chili Infusion: Sautéing garlic and chili peppers in olive oil over low heat infuses the oil with their aromatic essence. Be careful not to burn them; the gentle frying ensures they release their flavors without bitterness.

Adjusting Spice Levels: Control the spiciness by removing the seeds from the chili peppers or adjusting the quantity according to personal preference.

Using Pasta Water: Adding a ladle of pasta cooking water to the pan helps emulsify the sauce, ensuring it coats the spaghetti evenly and enhances the dish’s flavor.

Serve Immediately: Spaghetti Aglio Olio e Peperoncino is best served immediately after tossing with the sauce, ensuring it’s piping hot and flavors are at their peak.

Versatile Dish: This dish can be enjoyed on its own as a simple yet satisfying meal or paired with grilled vegetables, seafood, or chicken for added variety.

Quality Olive Oil: Since olive oil plays a central role in this dish, using a high-quality extra virgin olive oil enhances its flavor profile.

Italian Dining Experience: Embrace the Italian dining tradition of “la dolce vita” by savoring this dish slowly, appreciating each bite filled with the robust flavors of garlic, chili, and olive oil.

Nutrition Information:

For 1 Serving

Frequently Asked Questions:

Can I adjust the spiciness of the dish?

Yes, you can control the heat by adjusting the amount of fresh chili peppers you use or by removing the seeds for a milder flavor.

How do I ensure the garlic doesn’t burn?

Fry the garlic and chili peppers over very low heat and stir constantly.

You can also tilt the pan to gather the oil and seasonings in one spot to prevent burning.

Can I use dried chili flakes instead of fresh chili peppers?

Yes, you can substitute fresh chili peppers with dried chili flakes.

Adjust the quantity based on your preference for spiciness.

What type of olive oil should I use?

Use a good quality extra virgin olive oil for the best flavor.

It adds richness to the dish.

How do I cook the spaghetti to al dente?

Cook the spaghetti in boiling salted water according to package instructions, usually about 1-2 minutes less than the suggested cooking time for a firm, chewy texture.

What should I do with the pasta water?

Reserve a ladle of pasta cooking water before draining.

Adding a bit of this starchy water to the sauce helps bind everything together and adds silkiness.

Can I add other ingredients to this dish?

While traditionally simple, you can add ingredients like shrimp, cherry tomatoes, or parsley to personalize the dish.

How do I reheat leftover spaghetti aglio olio e peperoncino?

Gently reheat in a pan with a splash of olive oil or a bit of pasta water to prevent the pasta from drying out.

Is spaghetti aglio olio e peperoncino a vegetarian dish?

Yes, if prepared without meat or animal-derived ingredients, it is vegetarian-friendly.

Can I use other types of pasta?

Yes, you can use other types of pasta like linguine or fettuccine.

Adjust cooking times according to the pasta shape’s instructions.