Easy Spaghetti Aglio, Olio e Peperoncino

Name: Easy Spaghetti Aglio, Olio e Peperoncino
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Garlic 2 cloves; Extra virgin olive oil 4 ½ tbsp; Fresh chili pepper 1; Parsley 1 bunch

430.7

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 430.7
Carbohydrates g 62.9
of which sugars g 3.4
Protein g 8.8
Fats g 16
of which saturated fat g 2.3
Cholesterol mg 2.3
Sodium mg 1.9

Difficulty: Very easy
Prep time: 5 min
Cook time: 10 min
Serving: 4 persone
Cost: Very low

PRESENTATION

Recipe by
Luciano Monosilio

Chef Luciano Monosilio prepared for us easy spaghetti aglio, olio e peperoncino (spaghetti with garlic, oil, and chili), making us fall in love with a simple, timeless pasta with intense flavors! An unbeatable main course for impromptu dinners with friends, made with just three basic ingredients: garlic, oil, and chili, to which we add here the aromatic and fresh note of parsley, which also adds a touch of color. A few tips during preparation will get you a perfectly creamy spaghetti. We also recommend knowing the variety of chili you will use, so you can adjust the amount according to your taste and its spiciness, as this cooking method greatly enhances the spicy note! Discover all the secrets of this classic dish of pasta, a staple of our table that doesn't fear culinary trends!

INGREDIENTS: Spaghetti 11.3 oz (320 g); Garlic 2 cloves; Extra virgin olive oil 4 ½ tbsp (60 g); Fresh chili pepper 1; Parsley 1 bunch

Preparation

How to prepare Easy Spaghetti Aglio, Olio e Peperoncino

To prepare easy spaghetti aglio, olio e peperoncino, first place a pot full of water on the stove, add salt, and bring to a boil. Add the spaghetti 1. Peel and chop the garlic, removing the inner core 2, and chop the chili 3.

Remove the parsley stems and chop the leaves 4. Meanwhile, in a very large pan, add 20 g (1.5 tbsp) of oil 5 and the finely chopped garlic 6.

Add the parsley stems 7. Sauté, adding a ladleful of cooking water 8. Then add the chopped fresh chili 9 and let it infuse. Remove the parsley stems.

When the pasta is al dente, drain it directly into the pan 10. Add a ladleful of cooking water 11, let it absorb to complete the cooking, and then mix in about 40 g (3 tbsps) of oil 12. Toss the spaghetti briefly. If needed, adjust with fine salt towards the end of the mixing process.

Season with the chopped parsley 13, mix 14, and serve the spaghetti aglio, olio e peperoncino hot 15.

How to store

Spaghetti aglio, olio e peperoncino should be consumed immediately. We do not recommend storing it.

Tips

To achieve the right creaminess, add a small amount of cooking water at a time.

This method greatly enhances the spiciness: adjust the chili amount based on the type you use, which can be more or less spicy, and according to your personal taste!

For the translation of some texts, artificial intelligence tools may have been used.