Spaghetti aglio, olio e peperoncino: the last minute dish of italian tradition
There is a ritual shared by many Italian homes: after a long evening with friends, perhaps spent chatting or returning from a party, someone exclaims, "Shall we make spaghetti?" And that's when spaghetti aglio, olio e peperoncino arrives, a simple, quick dish that can get everyone to agree, even at midnight. Perfect for those looking for quick, last-minute dishes, these spaghetti represent cooking done with the heart and with what you have on hand. It really only takes a few ingredients, such as garlic, extra virgin olive oil and a pinch of chili pepper, to bring to the table a tasty, inexpensive dish that is ready in less than 15 minutes. Besides being a practical and tasty solution, it is also a comfort food that smells of home, tradition and conviviality. Find out how to prepare them to perfection, with useful tips to enhance their taste and adapt them to your palate.
Ingredients
Materials
- Frying pan
- Knife
- Pot
Preparation
First, bring plenty of salted water to a boil and cook the pasta.
Meanwhile, prepare the seasoning: peel the garlic, split it in half and remove the soul.
At this point cut it into slices.
Proceed by cutting the fresh chili pepper into rounds.
Heat the oil in a frying pan over low heat, then add the garlic and chili. Let them fry gently for a few minutes, being careful not to burn them.
Drain the spaghetti al dente directly into the pan with the sauce.
Add some of the cooking water (about a ladleful) and toss quickly to mix everything well.
Spaghetti aglio, olio e peperoncino is ready!
Observations
Can I store leftover spaghetti aglio, olio e peperoncino?
Spaghetti aglio, olio e peperoncino are at their best as soon as they are prepared, when the seasoning is hot and fragrant. However, if they are leftover, you can safely store them: store them in the refrigerator in an airtight container and use them up within 2 days. Before sealing them, make sure they are completely cooled to avoid condensation and moisture that would compromise texture and flavor.
Can I reuse spaghetti aglio, olio e peperoncino in another recipe?
Yes! There are several zero-waste ideas for reusing leftover spaghetti aglio, olio e peperoncino. You can, for example, use them to make a tasty pasta frittata, a classic recycling dish in the Neapolitan tradition. Alternatively, turn them into a baked pasta gratin by adding some grated cheese for a tasty crust. Or sauté them with seasonal vegetables or legumes, creating a new, complete and flavorful dish.
What is the best type of pasta for garlic, oil and chili?
The classic recipe calls for spaghetti, but you can also use linguine or spaghettoni. The important thing is that the pasta is of good quality and tenacious to cooking, to absorb the sauce well.
Can I add parsley to spaghetti aglio, olio e peperoncino?
Yes, freshly chopped parsley is a very common variation that adds a touch of freshness. Add it at the end of cooking, just before serving.
How to prevent garlic from burning in the pan?
Cook the garlic over a low flame and pay attention to the timing. It should brown slightly, not turn dark-a burnt garlic will make the dish bitter.
What kind of chili pepper to use for this recipe?
You can use fresh or dried chili. Dry whole chili is the most traditional. If you love spicy, you can increase the dose or use stronger varieties such as Calabrian (Italian) chili.
How to make spaghetti aglio, olio e peperoncino less spicy?
If you use fresh or dried whole chili, remove the seeds, which are the spiciest part. This will greatly reduce the spiciness of the dish.
Cookware
Attributes
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