Spaghetti Aglio, Olio e Peperoncino: Classic Italian Recipe.

Spaghetti aglio, olio e peperoncino

If you are, or will soon be, a university student, spaghetti aglio olio e peperoncino will likely grace your plates more than once a week. Why? It's delicious, incredibly affordable, and that answers the question right away. You'll also be able to invite friends over for dinner more often than you'd expect: pasta with a touch of hot chili—who wouldn't enjoy that? Plus, it's extremely easy and quick to make, which is perfect when you only have ten minutes to spare. Remember me when you prepare this dish and see if I was right!

Ah, la mamma è sempre la mamma!

Good to know

Remember that you can add extra oil and a few tablespoons of pasta water to create a creamy sauce instead of a dry one. Typically, cheese is not included in this delightful Spaghetti aglio, olio e peperoncino recipe.

Ingredients serves 4

• Spaghetti, 500g

• Garlic cloves, crushed 2-3

• Parsley, small bunch roughly cut

• Peperoncini (chilli) dry or fresh, 1 or 2

• Extra virgin olive oil, 10-20 ml

• Salt and pepper

Let’s jump to the method

1. Prepare all the ingredients.

2. Bring a large pot of water to a boil for 500 g of spaghetti. Ideally, use 1 litre of water and 10 g of salt for every 100 g of pasta.

3. Meanwhile, begin making the aromatic oil sauce. In a large frying pan, add the extra virgin olive oil and heat it up, but be careful not to burn it!

4. Add the crushed garlic to the oil and lightly fry it for just half a minute.

5. Add the crushed chili. Avoid burning it, but if it happens, start over.

6. Add the roughly chopped parsley and turn off the heat, as the parsley doesn’t need to cook for long. Set aside.

7. Once the water is boiling, add the salt and the spaghetti. Follow the cooking time instructions on the spaghetti package or taste a piece at the end to see if it's cooked to your liking.

8. When the spaghetti is ready, save some of the water and transfer the spaghetti to the frying pan with the sauce, adding a scoop of the reserved water. You can add more olive oil if it needs more moisture. Mix the spaghetti well with the sauce and... start serving!

9. That's it! Simple, right?

10. Buon appetito!

Spaghetti aglio, olio e peperoncino