Ingredients
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320 g Spaghetti
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5 tablespoons Extra virgin olive oil
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2 cloves Garlic
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1 bunch Parsleyfresh
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1 Chili pepperred
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Salt
Directions
Spaghetti aglio olio e peperoncino is a typical first course of Neapolitan cuisine. It is long pasta spaghetti format; first blanched al dente a few minutes and then risotto to perfection in the sauce of garlic and oil, a red chili pepper and plenty of parsley.
A unique goodness, with just a few ingredients, that originated in Bourbon Naples as a poor, clamless reinterpretation of the beloved Spaghetti alle vongole. Do you want to prepare them to perfection? Here for you is the Recipe and Secrets illustrated with step-by-step photos to make creamy, enveloping and flavorful Spaghetti aglio olio e peperoncino just like at the restaurant in no time!
Like any traditional preparation there are different versions and lots of variations! The one I give you today is the Original Recipe enriched with many tricks, which led me to what I consider the perfect Recipe of Spaghetti aglio olio e peperoncino, for consistency, taste and ease of execution!
In fact, it is a very easy and quick realization! It takes you about 15 minutes and they are on the table! The secret is to use quality ingredients! Spaghetti, Linguine or Vermicelli that hold their cooking perfectly and a great oil!
I used Albori Extra Virgin Olive Oil, a 100% Italian product, with a very intense aroma and full-bodied texture. Medium green fruity with herbaceous hints with a balanced and delicate taste, it has a rich flavor that stimulates and enhances the taste of spaghetti aglio, olio e peperoncino!
Follow all the tips and feel the result! Just like Amatriciana, Carbonara e Puttanesca and Cacio e pepe, they are perfect for a quick, everyday lunch and dinner, when time is tight but you don’t want to give up a mouth-watering pasta dish!
Steps
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1
Done
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First place a large pot with water and salt to boil. Then in a very large pan add the previously peeled garlic with the chili pepper and the 5 tablespoons of oil: |
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2
Done
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Add the pasta and cook it just 2 minutes. Meanwhile, heat the skillet with garlic, oil, and chili for 2 minutes. Then drain the spaghetti directly into the pan and add 2 ladles of cooking water and plenty of parsley chopped with knife. |
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3
Done
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Finally complete cooking in the pan over medium heat, adding cooking water only if necessary. The end result must be a creamy, juicy mixture. correct for salt if necessary and serve with the cooking cream. |
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4
Done
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Here is your Spaghetti aglio olio e peperoncino ready |
