Spaghetti aglio, olio e peperoncino is one of Italian cooking’s simplest and yet most satisfying recipes. Boil a saucepan of water for your pasta – roughly 80g of Spaghetti per person. When the water is boiling, add salt and the pasta. Spaghetti cooks roughly for 10-11 minutes. While the pasta is cooking, cut up four or five cloves of Garlic into large chunks (don’t dice it), and simmer in hot extravirgin olive oil. Cut up two chillies in similar fashion, and add to the simmering oil. Let these cook enough to release their flavour into the oil, but make sure not to burn them!. When the Pasta is ready, drain it and get ready to toss it into the oil mixture. Mix the spaghetti well in the oil, making sure it’s well covered, and there you go – it’s ready for serving. The principle is simple, but obviously you can change the amount of garlic or chili that you want to add to the mix. The dish is also tasty without Chili, if you’re that way inclined. The important thing is to make sure you use a good quality olive oil. |
