Pasta
Spaghetti aglio, olio e peperoncino
Spaghetti aglio, olio e peperoncino is the simplest pasta of southern Italy: spaghetti tossed with garlic gently warmed in extra virgin olive oil, chilli and parsley.
CKContributed by The Castruriali Kitchen · CastrorealeSee all their recipes →Ingredients
- 200 gspaghetti
- 5 tbspCastruriali extra virgin olive oilWarm the garlic in the oil slowly: scorched garlic turns bitter.
- 3 garlic cloves, thinly sliced
- 1 dried red chilli, crumbled, or ½ tsp chilli flakes
- 2 tbspflat-leaf parsley, chopped
- salt
Method
Cook the pasta. Cook the spaghetti in well-salted boiling water until 1 minute short of al dente. Keep a cup of the water.
Warm the garlic. Meanwhile put 4 tablespoons of oil, the garlic and chilli in a cold frying pan and warm over a low heat for 3–4 minutes until the garlic is pale gold. Take off the heat if it colours too fast.
Emulsify. Add the drained pasta and 4 tablespoons of pasta water, return to the heat and toss hard for 1 minute until the sauce turns creamy and coats the pasta.
Finish. Add the parsley and the last tablespoon of raw oil, toss and serve.