Pasta aglio olio e peperoncino
4 servings
20 minutes
Aglio olio e peperoncino pasta is the essence of Italian cuisine, delighting with its simplicity and rich flavor. This recipe originated in Naples, where the poor sought ways to cook delicious and hearty meals from available ingredients. Garlic, olive oil, parsley, and chili create a fragrant, spicy combination that pairs perfectly with tender spaghetti. A light lemon note adds freshness and balance. The dish is served hot, generously seasoned with olive oil and often accompanied by a glass of white wine. It is perfect for a quick dinner or an exquisite treat when you want to enjoy the genuine taste of southern Italy.
1
Remove the stems from the peppers, cut them lengthwise and in half, and slice into thin strips. In a large skillet over medium heat, heat the oil, add the garlic and peppers, and cook for 2-3 minutes until the garlic turns golden. Add parsley and remove from heat.
- Chili pepper: 3 pieces
- Extra virgin olive oil: 0.6 glass
- Garlic: 4 cloves
- Chopped parsley: 20 g
2
Boil the pasta in salted boiling water, but slightly undercook it to al dente. It should be slightly firm in the middle. Drain the water and reserve 1 cup of water for later use.
- Spaghetti: 300 g
3
When the oil has cooled slightly, add ½ cup of pasta water to the pan and reduce the heat to medium. Add the pasta and mix well until they continue to cook. Add the remaining water if necessary.
- Spaghetti: 300 g
4
Salt, add lemon zest and juice to taste, and serve immediately.
- Salt: to taste
- Lemon zest: to taste
- Lemon juice: to taste