Spaghetti al Aglio & Peperoncino
Editor's Note: Spaghetti al Aglio & Peperoncino is a simple pasta recipe that can go from stove to table in only 15 minutes. Even though this pasta recipe is made with only a few ingredients, each bite is packed with flavor. The secret to making this flavorful pasta recipe is homemade garlic-and-chili-infused olive oil. Making the infused oil is as easy as gently cooking sliced garlic and red chilis in the olive oil. Al dente pasta is then tossed with the flavored oil, garlic, and chiles before getting served. This Italian pasta recipe is an ideal vegetarian dinner for two.
I love the way the sticky, golden garlic behaves when cooking with the chili and oil here. The smell is heavenly, too!
One Pot MealYes
OccasionCasual Dinner Party, Cooking for a date
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Halal, Kosher, Lactose-free, Low Cholesterol, Low Saturated Fat, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian
Five Ingredients or LessYes
Taste and TextureChewy, Garlicky, Hot & Spicy, Savory
Type of DishDry Pasta
- 6 garlic cloves, peeled and sliced
- 2 large red chiles, thinly sliced
- 4 to 5 tablespoons extra virgin olive oil
- Handful approx. 1¼ inches in diameter (7 ounces) dried spaghetti
Cook the garlic and chilis very gently in a small pan with the olive oil, until the garlic (the aglio) is pale golden and both are crisp. Lift out with a slotted spoon and put onto a small plate; reserve the oil.
Cook the spaghetti in a large pan of salted boiling water until al dente. Drain well in a colander and rinse with warm water.
Now take a large skillet (preferably nonstick) and add some of the flavored oil. Heat gently and then tip in the spaghetti. Turn and toss the pasta around until well coated with oil. Add the chili and garlic and toss until well dispersed.
Turn the spaghetti onto two very hot plates, adding a little extra oil if you think it necessary. Eat without delay.
2009 Simon Hopkinson