SPAGHETTI AGLIO OLIO PEPERONCINO (WITH GARLIC OIL AND CHILLI) – Recipe by Piero Benigni – This is an extremely popular pasta dish in Italy, perhaps the most commonly used when someone is hungry and wants something quick to prepare and fulfilling. It can normally be made in 25 minutes, 16 -18 by a skilled person. The recipe is extremely simple and has no real difficulties: let’s see how to make it, you only have to decide how hot you want it.
Ingredients for 2 persons
- 170 gspaghetti (6 oz)
- 3 clovesgarlic
- q.s.chilli
- 1 sprigparsley
- 3 spoonsolive oil
Tools for spaghetti aglio olio peperoncino
- Cooker
- Pot
- Pan
- Chopping Board
- Knife
- Wooden fork
- Colander
Spaghetti aglio olio peperoncino
Just after putting the spaghetti in boiling water begin to brown the garlic over a mild flame. After 2 minutes add the chilli and half of the parsley. The tilted pan allows to do the browning in more oil, therefor better and with less risk of burning the garlic. In fact, this should only take a pale yellow color, don’t overcook it.
When the spaghetti are still very “al dente”, that is after 6 minutes of boiling but not more, put them into the pan. As you can see in the photo, I do this with a fork but if you’re using a colander save a large cup of the water in the pot.
Finish cooking in the pan over a medium-to-high flame by stirring with the wooden fork and/or sautéing, anyway with the help of the cooking water.
Add 2-3 spoons of this water every time it is needed, that is when there is no more in the pan. It’s this water that’s doing the cooking!
As soon as the spaghetti are at the right point, serve with more parsley on top and some cheese if you like (parmesan or pecorino).
Tips and tricks in the kitchen
Tips and tricks in the kitchen
– The pasta normally requires 1 qt water and a heaped teaspoon of salt every 3 oz of pasta.
– Always remove the internal bud from the garlic cloves.
– When browning the garlic, bacon or guanciale place the handle of the pan on a jar so that it is tilted. You’ll have more oil and less risk of burning what you are browning. Look at the photo above.
– Always remove the core (if any) from peeled tomatoes. It’s easy done by mashing them with a fork on the chopping board or after putting them in the pan.
– Always add a teaspoon of sugar every 15 oz of tomatoes. This cancels the natural acidity of the tomatoes.