Best 4 Pasta Aglio Olio E Peperoncino Recipes
Indulge in the simplicity and deliciousness of Pasta Aglio Olio e Peperoncino, a classic Italian dish that showcases the harmony of a few carefully chosen ingredients. This culinary masterpiece, originating from the vibrant region of Campania, has captured the hearts of food enthusiasts worldwide with its symphony of flavors. Aglio (garlic), olio (olive oil), and peperoncino (chili peppers) form the holy trinity of ingredients that create a savory and aromatic foundation for this beloved pasta dish. While the traditional recipe features spaghetti, feel free to experiment with other pasta shapes such as linguine, bucatini, or penne to suit your preference. And for a delightful vegetarian variation, simply omit the pancetta and Parmesan cheese, allowing the vibrant flavors of the vegetables to shine through. Whichever way you choose to prepare it, Pasta Aglio Olio e Peperoncino promises a culinary journey that is both satisfying and memorable.
Check out the recipes below so you can choose the best recipe for yourself!
SPAGHETTI AGLIO, OLIO, E PEPERONCINI
This is the classic recipe used by Italians for a simple yet flavorful pasta. It's the first dish that comes to mind on busy weeknights, fuel for late-night cram sessions like for "la note prima degli esami" (the night before final exams), impressing a boyfriend or girlfriend, or their parents, the times when the fridge is empty, or you just need a light starter to your meal. This is the epitome of comfort food in Italy.
Provided by Buckwheat Queen
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup of cooking water.
- Heat 4 tablespoons olive oil in a large skillet. Add chile and garlic; stir until fragrant, about 1 minute. Pour in 1/4 cup reserved pasta water and stir. Add drained pasta to the skillet and toss. Add extra pasta water if needed to keep the spaghetti moist but not soggy. Mix in parsley. Toss again and plate. Top with remaining olive oil, if desired. Serve immediately.
Nutrition Facts : Calories 694.5 calories, Carbohydrate 66.7 g, Fat 41.9 g, Fiber 3.3 g, Protein 11.9 g, SaturatedFat 5.9 g, Sodium 11.1 mg, Sugar 3.5 g
SPAGHETTI AGLIO, OLIO E PEPERONCINO
Spaghetti aglio, oilio and peperoncino is a quick, surprisingly healthy, easy to make recipe that you want to have in your go-to recipe list.
Provided by Italian Recipe Book
Categories Pasta
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil.
- Once water is boiling add salt to taste and cook spaghetti 'al dente'.While you're waiting, start preparing the sauce.
- Peel garlic clove(s), split it in half and discard the green part that is in the middle. Chop the rest of the clove.If you're using whole (fresh or dried) chili pepper, slice it lengthwise, remove the seeds and discard the stem. Chop peperoncino coarsely.
- Put oil, garlic and fresh peperoncino or dried chili flakes in a skillet pan, start heating over low heat.Let them fry for about two minutes then add a little bit of parsley.
- Once spaghetti are cooked, move them to the skillet along with a small ladle of so of pasta cooking water. Pasta should not float in the water, add just enough to let pasta absorb a little bit of it. Toss everything in the pan for a minutes or so. Add the remaining chopped parsley and give it another nice toss before serving.
PASTA AGLIO, OLIO E PEPERONCINO
This late-night Roman staple is astonishingly full-flavored. Start the water before you do anything else, because the sauce takes less than 10 minutes start to finish.
Provided by Mark Bittman
Categories dinner, easy, lunch, pastas, main course
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Put a pot of salted water on to boil. Remove the stems of the peperoncini, halve them lengthwise, then slice them into 1/4-inch lengths. Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes. Add the parsley to the pan, and turn off the heat.
- Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle. Drain, and reserve 1 cup of the cooking liquid.
- When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.
Nutrition Facts : @context http, Calories 641, UnsaturatedFat 31 grams, Carbohydrate 65 grams, Fat 37 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 298 milligrams, Sugar 2 grams
SPAGHETTI AGLIO, OLIO E PEPERONCINO
Make and share this Spaghetti Aglio, Olio e Peperoncino recipe from Food.com.
Provided by MizzNezz
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil spaghetti in salted water.
- Meanwhile, heat olive oil and add the garlic.
- Add the chili pepper, cook until the garlic is golden brown.
- Remove the chili pepper.
- When the spaghetti is done, immediately drain and put in large bowl.
- Pour the sizzling oil over the spaghetti, add parsley and toss to coat well.
Tips:
- Use high-quality ingredients. The better the ingredients, the better the pasta will taste. Look for fresh garlic, good olive oil, and high-quality pasta.
- Don't overcrowd the pan. When cooking the pasta, don't overcrowd the pan. This will prevent the pasta from cooking evenly.
- Cook the pasta al dente. Al dente means "to the tooth" in Italian. It refers to the pasta being cooked just until it is tender, but still has a slight bite to it.
- Use a large skillet. When cooking the pasta, use a large skillet so that the pasta has plenty of room to move around.
- Add the pasta water to the sauce. When making the sauce, add a little bit of the pasta water to the sauce. This will help the sauce to stick to the pasta.
- Garnish with fresh herbs. When serving the pasta, garnish it with fresh herbs, such as basil, parsley, or oregano.
Conclusion:
Pasta aglio olio e peperoncino is a simple but delicious dish that can be made with just a few ingredients. It is a great meal for a weeknight dinner or a quick lunch. With its combination of garlic, olive oil, and chili peppers, this pasta dish is sure to please everyone at the table.
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