Spaghetti in garlic, olive oil and hot pepper (Spaghetti Aglio Olio e Peperoncino)
This traditional spaghetti recipe is very popular in southern Italy. It's easy and quick to make. Those of you who like garlic, will definitely love it!
- 1/2 packet spaghetti No.6 (250gr/8.8oz)
- 5 large garlic cloves, smashed
- 1/4 bunch parsley, chopped (20gr/0.7oz)
- 80-100gr/2.8-3.5oz Parmesan, or Greek Graviera, Pecorino grated
- 2 tablespoons margarine or soft butter
- 125ml (1/2 cup) extra virgin olive oil
- 1-2 red hot chili peppers, finely chopped (optional)
- salt and pepper
Preparation:
Boil the spaghetti in salted water. Try to boil the spaghetti al dente. This means that it must be soft/tender but also slightly firm when you bite.
When ready drain, put the spaghetti back in the pot and add the margarine/butter. Stir well until it melts.
In a medium sized pot or a frying pan, add the olive oil and the garlic. Put the pot/pan on medium to high heat.Once the oil is hot, and the garlic starts to fry, add the peppers and stir for 2-3 minutes.
Pour this olive oil sauce in the pot with the spaghetti and add the parsley and some ground pepper. Stir well, and serve with the grated cheese on top. Enjoy!
1. We suggest using a rich in taste extra virgin olive oil in this recipe.
2. As mentioned in the ingredients, you can also use grated graviera. If you can also find grated dry Mizithra (Greek Pecorino), the taste is amazing. Mizithra is the traditional Greek cheese for pasta. We also tried this dish with grated Dubliner once and it was sweet and tasty as well!
3. For serving, garnish with more fresh chopped parsley, olives (try to find Kalamata olives) and toasted bread.
4. If you can't find fresh chili peppers you can also use hot chili pepper flakes (sold as spice).
5. This recipe is also perfect for those fasting or follow a vegan diet. Simply omit the grated cheese on top!
Print it!
Send it!