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.

1.     Cook your Pasta right (here is a post on Cooking Pasta Right).

2.      Be 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 Peperoncino -

Time 25 mins ; Serves 4

Ingredients:

1 pkt/500g Cappileni or Angel hair or Spaghetti no. 5 Pasta

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

Method:

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.