Spaghetti Aglio, Olio e Peperoncino

Nutrition · per serving

Steps

1. 1

   Put a large pot of plenty of water on to boil. Once it is bubbling vigorously, stir in the salt.

   20 g for the cooking water Salt
2. 2

   Add the spaghetti to the boiling water and cook until al dente according to the package instructions. Reserve about 120 ml of the cooking water, then drain the pasta.

   200 g Spaghetti
3. 3

   While the pasta cooks, heat the olive oil in a large frying pan over low to medium heat. Add the garlic and cook gently for 2 to 3 minutes, until pale golden and fragrant. Do not let it darken, or it will taste bitter.

   60 ml Extra-virgin olive oil4 cloves, thinly sliced Garlic
4. 4

   Stir in the chili flakes and let them infuse for 30 seconds. Remove the pan from the heat if the garlic is browning too quickly.

   1/2 tsp, or to taste Chili flakes
5. 5

   Add the drained spaghetti to the pan and toss with a splash of cooking water. Toss vigorously over medium heat for 1 to 2 minutes, until the oil emulsifies slightly and coats the pasta with a glossy sheen.

   200 g Spaghetti
6. 6

   Fold in the parsley and, if desired, the lemon zest and lemon juice. Add more cooking water to achieve the desired silky consistency, then serve immediately.

   15 g, finely chopped Flat-leaf parsley1/2, optional: a little zest and 1 tsp juice Lemon

Origin & History

Aglio, olio e peperoncino comes from southern Italian home cooking and is considered a particularly simple late-night or pantry meal. The combination of garlic, olive oil, and chili shows how a handful of inexpensive ingredients can create a flavorful pasta dish.