Spaghetti | 1/2 lb per person
Garlic | 2 cloves per person
Extra Virgin Olive Oil | 2 tablespoons per person
Dried Chili pepper | 1 teaspoon per person
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Parsley (used in Naples)
If you want to get an excellent result the 3 SECRETS are:
1. Top-quality ingredients (especially Extra Virgin Olive Oil);
2. Do not burn the garlic;
3. Spaghetti rigorously al dente (literally "to the tooth", pasta that is cooked to be firm to the bite).
In a large pot bring water to a boil, season generously with salt. Meanwhile, peel the garlic and depending on the intensity you want, chrush it, diced it or minced it. In Sicily we use it chrushed, in Naples minced;
In a sautè pan put garlic, olive oil ( the better choice would be a PDO labelling or DOP in Italian) and stir for 7 minutes. Pay attention, ensure the garlic doesn't brown too much. In the last 3 minutes (or a bit less) add dried chili pepper flakes, as sooner you put chili, the more the sauce will be spicy;
When water boils, cook pasta, drain pasta al dente (2 minutes before instructions);
Add drained pasta in the saute pan and mix with your olive oil sauce until well combined;
Decor with parmesan, chili flackes. You can add toasted breadcrumb and parsey;
Switch off your computer, smartphone, television, enjoy your spaghetti and if possible share it with someone!
Spaghetti aglio, olio and peperoncino is one of the simplest dish of Italian cuisine. Despite its extreme simplicity, or perhaps because of it, it is certainly one of the most popular dish in Italy. The spicy taste of chili, the bolf flavor of robust extra virgin olive oil and the intense garlic flavor confer to this dish the perfect balance.
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