Sunday, March 10, 2013

Spaghetti Aglio, Olio e Peperoncino

Cooking is one of my passions, and this classic Italian spaghetti is easy to make and has always been one of my favorite pasta dishes, Aglio Olio!! Simple dish with classic flavors, we love it. This is a reason why classics are classics!

Spaghetti Aglio, Olio e Peperoncino (Spaghetti with Garlic, Olive Oil & Chili Peppers)
(Adapted from DeLallo)

  • 1 lb. dried spaghetti (regular, whole wheat, brown rice, etc….you pick!)
  • 5 Tbsp. good quality extra-virgin olive oil
  • 5-6 cloves of garlic, cut in half or finely minced
  • 1 dried small red chili pepper – seeded and minced (or 1 tsp. dried chili pepper flakes)
  • salt
  • (optional toppings: grated parmesan or chopped fresh parsley)
Bring a large pot of water to a boil. Add a generous amount of salt (a few tablespoons) and then the spaghetti to the boiling water. Meanwhile, in a pan large enough to easily hold a pound of pasta, heat the olive oil over medium-high heat.
The next step is very simple but it must be done well: as soon as the oil gets hot, add the garlic, wait a few seconds, and then as soon as the garlic becomes blonde – that is, just before it becomes brown – add the chili. It has to sizzle. Add about 3-4 Tbsp. of the boiling water from the pasta pot to the pan and set aside until the pasta is ready. If you used large cloves of garlic, remove them at this point.
Cook your pasta very al dente and drain well. Immediately add the drained pasta to the hot sauce pan and toss for 2 minute to coat well.
Note: The secret of this recipe is to avoid browning the garlic and being careful not to overcook the spaghetti. Be generous with the chili…if you can take it. Normally no grated cheese is needed.

Buona Fortuna a Tutti! ( ^◡^)

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