spaghetti aglio, olio e peperoncino recipe
Spaghetti Aglio, Olio e Peperoncino - Spaghetti Aglio, Olio e Peperocino is a popular Italian dish. A quick & easy dinner recipe made with only 5 ingredients - spaghetti, garlic, olive oil, red pepper flakes & parsley.
Servings: 4 people
Calories: 271kcal
Ingredients
- salt to taste
- ¼ cup olive oil extra virgin
- 4 cloves garlic (finely sliced or chopped)
- ½ tsp red pepper flakes
- ¼ cup parsley
- 200 gram sphagetti
Instructions
Preparations:
- Put water in a large pot to boil.
- Finely slice the garlic cloves & keep it aside.
Making spaghetti aglio olio e peperoncino
- Stir in salt & add spaghetti to the boiling water. Cook it stirring occasionally.
- Meanwhile, In a pan add olive oil & garlic, heat it over medium heat.
- Saute the garlic for 2 minutes. Take care not to brown them.
- Keep the heat on low, add red pepper flakes & cook for a minute. Remove from heat.
- Add ½ cup of cooking pasta water to it. Stir & let it simmer on low heat.
- Cook the spaghetti until it is al dente. Reserve 1 cup of the cooking water.
- Drain the spaghetti & immediately add it to the pan. Toss continuously until sauce coats the sphagetti. If needed, add some reserved pasta water.
- Sprinkle some chopped parsley on top & toss. Remove from heat.
- Immediately serve it.
Video
Notes
- While serving you can add some parmesan cheese on the top. Traditional recipes do not add any cheese to it.
- You can increase or decrease the quantity of crushed red pepper flakes in this recipe.
- Cook spaghetti until al dense. Do not overcook or undercook the spaghetti.
- Always refer to the timing recommended on the package for cooking the spaghetti.
Nutrition
Calories: 271kcal