How to cook Spaghetti Aglio Olio e Peperoncino

Spaghetti with garlic, oil, and peperoncino is one of the most simple and quick-to-prepare pasta

Despite their extreme simplicity with very few ingredients, they are one of the most loved dishes
The spicy and hot taste of hot pepper, the importance of extra virgin olive oil and finally the strong scent of garlic make this dish unique and exquisite.

INGREDIENTS

400 gr of spaghetti
2 or 3 cloves of garlic
1 dl extra virgin olive oil
1 hot pepper
some parsley, chopped to taste

AGLIO	OLIO D’OLIVA	PEPERONCINO PICCANTE	PREZZEMOLO

Boil about three litres of water and add about 2 tablespoons of salt when the water begins to boil.

Cook the pasta and drain it al dente. Keep a glass of cooking water.

In a large pan fry the garlic without letting it burn. When the garlic begins to brown, remove the it.

Pour the drained spaghetti.

Quickly mix it with the dressing for 2 or 3 minutes and add a little more of the cooking water if needed.

Taste for spiciness. If the dish isn’t fiery enough, add more pepper.
The only thing you can add to this dish is some parsley.

Sprinkling some finely chopped parsley on top if you like.

Add nothing else, especially cheese.

Serve hot