Spaghetti Aglio Olio e Peperoncino
This is the definition of an Italian midnight snack, Spaghetti Aglio Olio e Peperoncino. Perfectly cooked spaghetti, extra virgin olive oil, garlic and fresh peperoncinio make this one of the easiest and most delicious recipes you will ever prepare!
Servings: 4 people
Ingredients
- 1 box spaghetti (340 grams)
- 1 cup reserved pasta water
- 1/3 cup olive oil extra virgin
- 6 garlic cloves sliced thin
- 2 spicy peperoncino (peppers) sliced thin
- 1/2 tsp red pepper flakes don't use if you want it less spicy
- 1/4 cup fresh parsley chopped fine
- 1/2 cup parmigiano reggiano grated fine
Instructions
- Bring a large pot of water to boil.Generously season with salt, and add the pasta to cook.Sammy's tip: make sure you can taste the salt in the water, this is where a lot of the flavour in the dish will come from, so don't be shy with the salt!
- Meanwhile, to a large saucepan, add the olive oil and set to low heat.
- Add the garlic, peppers, and red pepper flakes and let lightly simmer for about 5 minutes. Sammy's tip: if the garlic looks like it's burning, or becoming too golden in colour, add a splash of olive oil to bring down the heat.
- Once the pasta is al dente, reserve some pasta water and add 1/2 cup to the saucepan. Let cook for 2 minutes, allowing it to combine with the olive oil and peppers.
- Add the spaghetti and fresh parsley, and gently toss to combine until the sauce becomes glossy. About 2 minutes.
- Add the cheese and toss to combine, adding more reserved pasta water if needed.
- Serve right away!
Nutrition
Calories: 636kcal | Carbohydrates: 87g | Protein: 20g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 9mg | Sodium: 218mg | Potassium: 319mg | Fiber: 4g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 11mg | Calcium: 188mg | Iron: 2mg
