Perfect recipe for Spaghetti Aglio e Olio - Simple and Delicious

Spaghetti Aglio e Olio Peperoncino

A classic recipe for Spaghetti Aglio e Olio with garlic, olive oil, and chili. Simple, quick, and delicious.

Servings

4 servings

Calories

400 calories per serving

Preparation Time

Total: 20 minutes (Preparation: 10 minutes, Cooking time: 10 minutes)

Utensils

• Large pot
• Large pan
• Wooden spoon
• Colander
• Knife
• Cutting board

Ingredients

• 400g spaghetti
• 4 cloves of garlic
• 100ml olive oil
• 1 red chili pepper
• Salt
• Parsley (optional)
• Parmesan (optional)
• Freshly ground black pepper

Preparation

1. Cook the spaghetti in a large pot of boiling salted water according to package instructions until al dente.
2. Peel and finely chop the garlic. Remove the seeds from the chili pepper and slice it into thin rings.
3. Lightly heat the olive oil in a large pan. Sauté the garlic and chili over medium heat, adding a bit of pasta water.
4. Drain the cooked spaghetti and add it to the pan with the garlic, pasta water, and chili. Toss the spaghetti well in the pan.
5. Serve the Spaghetti Aglio e Olio on plates. Sprinkle with chopped parsley and grated Parmesan if desired.

Serving Tips

Serve the Spaghetti Aglio e Olio with a fresh green salad and a glass of white wine. A crispy baguette also pairs excellently with it.

5 Tips from the Chef

• Use high-quality olive oil for the best flavor.
• Cook the spaghetti al dente to achieve the perfect texture.
• Sauté the garlic over medium heat to avoid burning.
• Add a splash of lemon juice to refresh the dish.
• Experiment with additional ingredients like sun-dried tomatoes or olives.

History

Spaghetti Aglio e Olio is a traditional Italian dish from the Abruzzo region. It is known for its simplicity and is often considered a basic recipe of Italian cuisine. The dish was likely invented in the 19th century and has since experienced many variations and interpretations worldwide.