Italian · Mains · Pasta, Stews and Casseroles

Spaghetti Aglio E Olio Pepperoncino


Spaghetti Aglio E Olio Pepperoncino simply means spaghetti with garlic, olive oil and dried red chilli flakes. This is my go-to, easiest pasta recipe! Perfect for making during unexpected visits from friends and relatives. It is undoubtedly easy and simple to make, even for a midnight snack. 😉

Spaghetti Aglio E Olio Peperoncino

Ingredients: (Serves 2 people)

  • Spaghetti- 160 grams
  • Olive oil- 5 tbsp
  • Garlic- 4 cloves; finely sliced
  • Chili flakes- 1 tbsp
  • Parmesan cheese- to serve
  • Salt and pepper- to taste

Method:

Place water in a saucepan, add 3-4 tablespoons of salt and bring to a boil. Add the spaghetti and cook until al-dente. That is, it should still have a slight bite to it and not overcooked and mushy. Reserve a small amount of the pasta water (about 1/2 a cup). Drain the pasta, rinse over cold water, drain again and set aside.
In a pan heat olive oil. Add the sliced garlic and sauté (stir) until light golden. Add the cooked pasta, chili flakes and season with salt & pepper. Add the reserved pasta water and stir until the water has completely evaporated.
Remove from heat and serve with grated parmesan cheese. This serves 2 people generously.

Food Fact: Olive oil is rich in antioxidants, vitamin E and K. Garlic regulates blood sugar level and helps in digestion.

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