Don't you have a lot of time cooking? Unexpected guests for dinner? No problem, this recipe is definitely for you! Spaghetti Aglio, Olio & Peperoncino are one of the most famous recipes of Italian tradition, easy, fast and perfect for this kind of occasions.
Three ingredients and a few steps to make a truly delicious and fragrant pasta.
So... what are you waiting for? Try it now and tell us what you think.
Spaghetti Aglio, Olio & Peperoncino
Peel and remove “heart” from 2 garlic cloves. Thinly slice each clove, set aside
On a flat-bottom pan, add 6 tbsp of Colavita Premium Extra Virgin Olive Oil and sauté on low flame along with the garlic for 2 minutes
Then add 1/2 tbsp of Morton And Bassett Red Chili flakes and cook for an additional minute
In a large pot boil 5 quarts of water. Then generously season with salt
Upon boiling, throw in 1 box of De Cecco Spaghetti no. 12 and cook for 9-10 minutes. Before draining save 1/3 cup of pasta water
Once drained add to the oil mixture and stir to combine
1. The pasta water will help thicken the sauce while not overpowering its flavor
2. Feel free to add less/more chili depending on your tolerance to spice
3. Although not a traditional ingredient, some chopped parsley as garnish adds not only color to your dish, but elevated taste