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How to make Spaghetti aglio e olio
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Spaghetti Aglio Olio e Peperoncino

Course Main Course, Pasta
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Vincenzo's Plate

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!

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