Culinary Expert, Writer & Consultant
I write about food history and stories most often around ingredients, cuisines, and the people who cook them. I also own and run A Perfect Bite Consulting and @APBCookStudio through which I curate culinary experience and help F&B brands and businesses connect with their consumers.
A #Foodle Recipe - Spaghetti Alio Olio e Pepperoncino
Spaghetti aglio, olio e
peperoncino or "spaghetti with garlic, olive oil and chilli” is
a classic traditional Italian pasta dish that can be made quickly with
ingredients available easily in our kitchens around the year. Usually made with
Spaghetti, it also works with other pastas. My favourite Pasta for this dish is
Capilleni. To get this past right, there are 3 important things to remember.
your Pasta right (here is a post on Cooking Pasta Right).
generous with the ‘sauce’ of olive oil garlic, chillies and parsley. (Use pasta
water to moisten if you want to control your oil intake.)
3.Toss the cooked pasta
in the ‘sauce’ in small batches for maximum flavour.
Pasta Aglio Olio e
25 mins ; Serves 4
1 pkt/500g Cappileni or Angel hair or Spaghetti no. 5
5 l Water
150 g salt
4 tbsp extra virgin olive oil
½ c garlic chopped fine
1-2 tbsp red chilli flakes
½ c Coriander/Parsley
Grated Parmiggiano to serve
Bring 5 litre of water to a rolling boil.
Add 150 g salt and stir in until dissolved.
Add pasta to the
pot slowly and leave to cook till “al dente” (still slightly hard to the teeth
in the middle). Drain and Reserve. Reserve a little of the pasta water as well.
Heat Olive oil in a small frying pan and, when it is hot,
add the half the garlic and chilli. Keep flame on medium and stirfry gently for
about 2 minutes.
To this pan add the half the parsley, stir fry for 30 seconds
and then add pasta. Give everything a good toss using a little of the reserved
pasta water to help things along.
Transfer onto warmed pasta plates and serve with
Parmigiano on the side.