This might possibly be one of the quickest & most simplest dishes you will ever make. It has only 4 ingredients but those four ingredients come together to make an incredible display of fireworks in your mouth! It’s an explosion of flavors that you won’t soon forget. The first time I ever had Spaghetti Aglio Olio e Peperoncino was at a little place in Montereale Italy called the Spaghetti House! They had EVERY kind of spaghetti you could have ever wanted & then some! You would NOT leave hungry. Mamma & her boys made sure of that. They even had mezzo plates so you could indulge yourself with two types of spaghetti! Boy I miss that place! I don’t think I ever got through all of the types of Spaghetti they had, I’d get hung up on a few favorites, but mannaggia they were just so good I couldn’t help myself.
Spaghetti Aglio Olio e Peperoncino is simply Spaghetti with garlic, oil & chili pepper. I know you might have thought peperoncino sounds like pepperoni but IT’S NOT, it is indeed a spicy hot red chili pepper!
What you’ll need:
1 lb box of Spaghetti
1 small red chili pepper – seeded & minced
4 med-large cloves of fresh garlic – minced
6 tbsp of Extra Virgin Olive Oil
salt
What to do:
Into a large pasta pan, add enough water to boil pasta. Season generously with salt. When boiling add your spaghetti & cook until al dente. WHILE the spaghetti is cooking, into a saute pan (large enough to accommodate the pasta once it has cooked) add your olive oil, garlic & pepper. Cook over low-med heat until garlic starts to turn golden (do not allow to burn) When pasta is ready, drain WELL & transfer pasta into pan with oil. Toss together and allow to heat through for approx 1-2 mins. Serve immediately.
Buon Appetito!
Read more about Paula Jones and her great recipes at Bell’Alimento.
This is my all-time favorite pasta! Grazie tante . . .
one of my favourites too, with a large spoonful of grated parmesan cheese.
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