Spaghetti aglio, olio e peperoncino
Olivo
4 servings
5 minutes
10 minutes
480
Italian
Main course
Aglio, olio e peperoncino comes from the everyday kitchens between Rome and Naples: pasta, garlic, oil and chilli.
As a late-night pasta or a quick lunch, when the cupboard holds just a few good things.
One of Italy's simplest pastas shows straight away why the quality of the pasta matters.
Ainekset
- 400 g Pasta Fabbri spaghetti
- 4 garlic cloves
- 4 tbsp extra virgin olive oil
- Peperoncino to taste
- Fresh parsley
- Salt
- Pasta cooking water
Valmistusohje
- Cook the pasta al dente in plenty of well-salted water.
- Thinly slice the garlic.
- Warm the oil in a pan and let the garlic and chilli flavour it without burning.
- Lift the pasta into the pan and add a splash of cooking water.
- Toss until the oil and cooking water cling to the pasta.
- Finish with parsley and serve immediately.
