How to Make Spaghetti Aglio Olio e Peperoncino
Spaghetti aglio olio e peperoncino is one of the world’s top ten dishes and it’s not hard to understand why! With just a couple of ingredients and barely any time, you can serve up one of the most traditional Italian dishes that exists: Spaghetti aglio e olio. The most important thing to remember is to cook your pasta al dente and use the best quality extra virgin olive oil you can find. Give it an extra kick with fresh or dried peperoncino and it really is the perfect match.
Watch Spaghetti Alio Olio e Peperoncino video recipe:
How to Make Garlic and Oil Spaghetti
Vincenzo’s Top Tip To Make Spaghetti Aglio Olio e Peperoncino
CUT it into tiny pieces
You can use a garlic press to cut the garlic into tiny pieces and this also creates a creamy texture which is perfect for your garlic and oil spaghetti sauce.
Keep an eye on the pasta cooking,
Cook it between 30 seconds to 1 minute less than the packet instructions, before straining and adding it to the pan.
Mix it really well!
Make sure to mix the pasta through the oil really well, before adding other ingredients
Spaghetti Aglio Olio e Peperoncino
Equipment
- large pot
- Stainless steel pan
- wooden spoon
- knife
- Tongs
Ingredients
- Extra virgin olive oil EVOO
- Fresh bunch of parsley
- 2 cloves Garlic 1 clove per person
- 300 grams Pasta 10.5oz
- Rock salt
- 5-6 tablespoons Extra virgin olive oil EVOO
Instructions
- Spaghetti aglio olio requires a large pot full of boiling water, so step one is to get this on the stove. Once it boils, add a pinch or two of sea salt.
- While you are waiting you can prepare all of your ingredients. Finely slice the garlic cloves before cutting them into thin strips and then again into even smaller pieces.
- Now, chop up the parsley into small pieces, making sure to cop the stems finely too!
- Place your frypan on the stove and turn it up to a medium heat. Once it has started to warm add a generous amount of EVOO, and the garlic, gently mixing it into the oil using a wooden spoon.
- Once this has simmered for around 3-4 minutes, get a ladle full of pasta water and add it to the garlic mix.
- Keep an eye on the pasta cooking, and cook it between 30 seconds to 1 minute less than the packet instructions, before straining and adding it to the pan. You can use a set of long tongs to do this, adding a small amount of pasta water as you transfer the spaghetti.
- Mix the pasta through the oil really well, before sprinkling a very generous amount of the chopped parsley into the pan and mixing again.
- Increase the temperature on your stove to a HIGH heat and continue to stir for one last minute allowing the spaghetti aglio olio to really dance together in the pan and smother one another.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Spaghetti Aglio Olio e Peperoncino
Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with some dried (or fresh) chilli and then an extra sprinkle of parsley. The authentic spaghetti aglio e olio recipe doesn’t include pecorino or parmigiano but if you like, feel free to sprinkle some grated cheese on top.
https://www.instagram.com/p/B9dtZPwgBWt/?utm_source=ig_web_copy_link
Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate
Love ltalian Recipes
I love Italian cuisine too! They are truly delicious and packed with flavor. Authentic and sure to transport your taste buds straight to Italy!
I’ve been learning to cook Italian food recently, finding it a fun experience. For this recipe, I actually made my own pasta and it turned out spectacular. Only thing I had trouble with was the garlic proportions in terms of people. In my lazy, self taught, and in general amateur opinion, I’d double the amount of garlic per person, that’s all!
irst of all, I’m so glad you’re enjoying learning to cook Italian food! It’s a great way to experience different cultures and cuisines.
It’s also great to hear that you made your own pasta for the recipe. Homemade pasta is always a treat, and it’s really not that difficult to make.
As for the garlic, I can see how you might want to double the amount per person. Garlic is a very flavorful ingredient, and it can really add a lot of depth to a dish.
However, I would recommend starting with the amount of garlic in the recipe and then adjusting to taste. Some people prefer a milder garlic flavor, while others prefer a stronger flavor.
Loved it so much. So delicious. Easy directions. Thank you so much for showing this easy. Delicious pasta recipe.
You’re very welcome! I’m absolutely delighted to hear that you loved the pasta recipe and found it delicious. Making Italian cuisine easy and enjoyable for everyone is my passion, and I’m thrilled that the directions were clear and straightforward for you.
Love these dishes Vincenzo! Really making me appreciate the simplicity of a great Italian plate
That’s the beauty of Italian cuisine. It is all about celebrating the simplicity and flavors of quality ingredients.