Spaghetti Aglio, Olio e Peperoncino

Nutrition · per serving

Steps

1. 1

   Bring a large pot of plenty of water to the boil and stir in the salt. Chop the parsley, thinly slice the garlic cloves, and finely grate the lemon zest.

   15 g for the cooking water Salt4 large cloves, thinly sliced Garlic25 g, finely chopped Flat-leaf parsley½, finely grated zest and 1 tbsp juice Lemon
2. 2

   Cook the spaghetti in the vigorously boiling salted water according to the package instructions, until al dente. Reserve about 150 ml of the cooking water before draining.

   200 g Spaghetti
3. 3

   While the pasta cooks, heat the olive oil in a large frying pan over low to medium heat. Gently fry the garlic for 2 to 3 minutes, until pale golden and fragrant. Briefly stir in the chili flakes and pepper, taking care not to let the garlic darken.

   50 ml Olive oil4 large cloves, thinly sliced Garlic1 tsp, plus more to taste Red chili flakes¼ tsp Black pepper
4. 4

   Add the drained spaghetti to the pan and toss with a splash of cooking water. Toss the pan for 1 to 2 minutes, until the oil lightly emulsifies and clings to the pasta. Add more cooking water if needed.

   200 g Spaghetti
5. 5

   Remove the pan from the heat. Fold in the parsley, lemon zest, and lemon juice. Serve immediately, finishing with a little extra olive oil if desired.

   25 g, finely chopped Flat-leaf parsley½, finely grated zest and 1 tbsp juice Lemon

Origin & History

Spaghetti aglio, olio e peperoncino comes from Italian home cooking and is particularly associated with central and southern Italy, including Naples. The dish developed as a quick, inexpensive pasta made from a few pantry staples and is traditionally prepared without cream or cheese.