Who said that Italian food is too sophisticated and complicated to make in the comfort of your home? Exhibit number one: the universal last-minute dish (often midnight craving) of Italia, Spaghetti Aglio Olio e Peperoncino! This dish has a cult following, and for good reason.
While the pasta water comes to a boil, you gently (GENTLY!) fry minced garlic in your favorite EVOO. While the spaghetti cook, you add peperoncini to the sizzling pan. A vigorous toss of al dente spaghetti in the magic mix and the crowd-pleasing dinner par excellence is served.
Ingredients
SERVES: 4-5
TIME: 20 minutes
- Spaghetti Faella, 1 bag (500g / 1.1 lbs)
- Coarse Sea Salt, to taste
- Extra Virgin Olive Oil, 6 tbsp
- Garlic glove, 1, finely minced
- Chili peppers in Extra Virgin Olive Oil, 6 tbsp (or to taste)
- Fresh parsley, minced, to taste (optional)
Preparation
- Bring a large pot of water to a boil, salted to taste with Coarse Sea Salt.
- While the water is heating, gently cook the garlic with 4 tbsp of the olive oil in a large pan. Keep the heat on low: be sure you don’t burn the garlic!
- Drop the spaghetti in the salted boiling water. Then, add the chili peppers to the olive oil and garlic, keeping the heat on low.
- Cook the spaghetti until they’re halfway done, about 5 minutes. Drain and transfer them to the pan with the aglio olio and peperoncino, reserving the pasta water.
- Raise the heat to high and cook the spaghetti, gradually adding more pasta water and olive oil. Toss them continuously to create a creamy texture as they finish cooking (around 4 minutes). You’ll need about 4 cups pasta water and 2 tbsp olive oil.
- When the pasta is cooked, take the pan off the heat and stir in the parsley (optional).
- To serve, scoop the creamy emulsion from the pan onto each plate. Place the jar of chili peppers on the table for diners to adjust the heat to their liking.