This dish name looks complicated, but only if you don’t know Italian. In English it means spaghetti with garlic, olive oil and chilli peppers. And that’s the only ingredients you will need to prepare it. 🙂 Ok, I also add parsley and pecorino romano for additional flavour.
My dear Italian friend Giulia tought me how to cook this pasta, when we were visiting her last summer. We went in the evening for aperitivo, but came back home really hungry, and it was 11 pm. So in the critical situations, as this was, Italians cook spaghetti aglio e olio e pepperoncino. Night, empty fridge or just being super lazy? You just need 3 ingredients, 10 minutes and all is ready.
Ah, and of course all is delicious! 🙂
Ingredients (2 people):
- 4 tbspoons of olive oil
- 2-3 cloves of garlic
- 1-2 dried chilli peppers
- 250 g spaghetti
- Peccorino Romano – but it can also be parmeggiano or grana Padano
Heat up water for the pasta. Perfect pasta should be cooked in a big pot with lots of salty water (3-4 l). Some of the Italians say, that the water should be as salty as the ocean, but don’t go that far. It’s enough when you can taste that it’s salty. When the water boils add the pasta, stirring it, so it won’t get sticky. Cook it until is al’dente. Don’t look on the cooking time written on a package – it’s better to taste it yourself. It should be ready in more or less 8 minutes.
On a high pan heat the olive oil. Add the garlic (with theskin– it’s best if you just press the knife over it, so it gets a bit smashed, but don’t peel it) and chilli peppers (also don’t crush it). Fry them on a small gas (be careful not to burn them) until the pasta is ready. Then take it from the cooker and take off the garlic and chilli.
Drain the pasta and add it to the high pan. Stir it adding chopped parsley.
Put the pasta on a plates and add some pecorino.
Easy? Fast? And how delicious! 🙂 10 minutes and it’s ready 🙂