Spaghetti Aglio Olio e Peperoncino
Aglio, Olio e Peperoncino is garlic, oil and red chili peppers in Italian. Pasta is tossed with these simple ingredients and served with plenty of parmesan cheese!
Ingredients
- 16 oz spaghetti noodles (or can use angel hair)
- 1/2 cup good extra virgin olive oil
- 4-6 cloves of garlic, minced (or 1 Tbsp jarred minced garlic in a pinch)
- 1/2-1 tsp red pepper flakes (depending on how spicy you like it)
- 1/2 tsp salt
- 1/4 tsp pepper (I used white, but either works)
- Fresh grated Parmesan for serving
- Optional: minced fresh parsley
Instructions
- Cook the pasta according to package directions for “al dente” reserving about 1/2 cup pasta water before draining.
- While it is cooking, take a large skillet or frying pan and heat the oil with the garlic and red pepper flakes over medium high, stirring frequently. (Don’t let it burn.)
- When the pasta is cooked, drain it and toss it in to the skillet of infused oil.
- Add salt and pepper and toss it with tongs until it is evenly coated, adding a couple of splashes of pasta water to keep it from getting too dry. (You probably won’t need all the pasta water, just enough to keep it nice and moist.)
- Remove from the heat, and serve with plenty of fresh grated Parmesan and some minced parsley.
Notes
Additional note: I absolutely love this recipe with freshly squeezed lemon added at the table too. This is entirely optional, but it’s a nice, fresh addition to me, especially if you added the parsley.