Spaghetti Aglio, Olio & Peperoncino
Ingredients
2-3 garlic cloves (or more to taste), minced
1/2 dried peperoncino red chili pepper, crumbled, or more to taste (don’t overdo it)
1/2 cup extra virgin olive oil
1 1/10 pounds uncooked spaghetti
Preparation
1
Bring a gallon of salted water to a rolling boil and cook the spaghetti.
2
Meanwhile, mince the garlic, crumble the red chili pepper, and sauté them in the oil until the garlic begins to tan. Turn off the heat (the garlic will continue to brown; watch out, you don’t want it to blacken and become bitter).
3
When the spaghetti are just shy of being al dente, drain them well, transfer them to the oil skillet and toss them for a few minutes to enhance flavor coalition over vivacious heat.
4
DO NOT serve with grated Parmigiano or Pecorino Romano on the side. Some people like it, including some Romans, whereas others, especially traditionalist Romans like me, shudder at the mere idea.
5
Buon Appetito!
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About
A Roman favorite, Spaghetti Aglio, Olio e Peperoncino is the Italian cook's ode to simplicity. I love it so that I have named my blog after it, Aglio, Olio & Peperoncino. “Aio e oio,” like we say – one of the most classic Roman dishes – is the one pasta recipe that all Italian men know how to make. It is also quite favored as a late night collective snack among friends, like after an evening out at the movies or the theater. Involving very few basic ingredients, Aglio & Olio is also a dish to conjure up when the pantry's empty and no one's bothered to go grocery shopping.
Yield:
4.0 large portions
Added:
Sunday, December 6, 2009 - 1:55am
Comments
February 16, 2010
Only a few days left to vote this authentic Italian recipe!! Go ahead and improve my chances of being published in The Foodista Best of Food Blogs Cookbook!