RecipesSpaghetti aglio, olio e peperoncino
We cook the spaghetti in salted water according to the package instructions. We slice the peeled garlic into thin slices, wash the chili peppers, remove the seeds, and…
Ingredients (what you need)
500 g spaghetti (I recommend Adriana, Panzani or Barilla)
1.5 fresh chili peppers
1.5 heads of garlic
1 teaspoon of Aglio olio & peperoncino spice
75 ml of quality extra virgin olive oil
150 g of grated Parmesan cheese
fresh basil
Recipe steps
Cook the spaghetti in salted water according to the package instructions. Peel the garlic and slice it thinly, wash the chili peppers, remove the seeds, and chop them into small cubes. Put the garlic and chili into a pan, add the spices (if you don't have special seasoning for Aglio olio & peperoncino, dried basil and a bit of chili salt will do), pour in olive oil, and slowly sauté in the pan. About 5 minutes on low heat is enough so that the garlic doesn't become bitter, but just softens.
Drain the cooked spaghetti and place it in the turned-off pan. Mix well and we are ready to serve. On top, add coarsely grated Parmesan (don't be stingy) and fresh basil leaves.
Additional information about the recipe Spaghetti aglio, olio e peperoncino
Spaghetti aglio olio e peperoncino is a traditional Italian dish that originates from Naples. They are easy to prepare and require only a few basic ingredients: spaghetti, olive oil, garlic, and dried chili peppers. This dish expresses the beauty of Italian cuisine – a tasty and quick meal without unnecessary complications. It is best served with Parmesan cheese and fresh herbs. Due to their strong aroma and spicy flavor, spaghetti aglio olio e peperoncino has captured the hearts of many food lovers around the world.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
