Spaghetti with Garlic, Oil and Peperoncino* Aglio,Olio e Peperoncino
Red Hot Peppers, Hot Lips, Hot mouth, sweating brow, flowing nose and crying eyes.
Yes, I think I put in too much peperoncino. But I adore this classic and way too easy pasta dish, and yes, the tri-colori * three colour banner is flying all Italian.
This is one of those dishes where the temptation to eat another serving, if your flaming lips can handle it, you just can’t resist. Each mouthful of spaghetti is like a heat bomb of taste, a fire cracker of heated sparks of peperoncino, a tingling sensation , feeling like you’ve just had a quick silicon lip enhancement.
Yet another four ingredient recipe, Spaghetti,garlic, oil and peperoncino.
Recipe -2 servings
300 g of spaghetti ( dried pasta, good quality)
4 tablespoons olive oil
2 cloves garlic, grated
1 tablespoon peperoncino-I use dried red chilli flakes (use less for less heat)
Cook spaghetti as instructions on the box. Boil water before adding the salt, try not to over cook the pasta and save a spoonful of this starchy water for later.
I like to infuse the oil with the garlic and peperoncino, and leave it to rest for about 10 minutes before using. Making one of those perfumed flavour clouds hanging over my head in the kitchen.
This part is really quick….Heat a heavy base pan, add the infused oil mixture, cook until the garlic sizzles, watch the peperoncino sparks fly and believe me the perfume will take your breath away. Add the cooked and drained spaghetti, add a spoonful of the starchy water, stir the oil throught the pasta and wow, you’ve done it.
Most restaurants will have this classic dish on their menu. I can’t resist the heat of fresh red chillies, but if you like it extra hot go for those.