Find out how to make one of the most famous first courses: spaghetti with oil, garlic and chilli pepper, perfect for dinners in the summer season. Learn here more about 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. This poorest pasta dish of the south is one of the most popular: a perfect example of Italian “cucina povera” at its best. The only difference these days is that the good olive oil required here are not so inexpensive anymore.
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.
Spaghetti – This long, round noodle is undoubtedly the most well-known pasta shape. It is also one of the most versatile and pairs well with most sauces.”
400 gr of spaghetti
2 or 3 cloves of garlic
1 dl extra virgin olive oil
1 hot pepper
some parsley, chopped to taste
Start cooking the spaghetti boiling about three litres of water and adding 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 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.
Other herbs, such as basil and mint, are sometimes added with the parsley. A restaurant in Trapani, in Sicily, used thirteen, including marjoram, oregano, thyme, sage and rosemary, and called it spaghetti “alle erbe”.
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