SPAGHETTI AGLIO OLIO E PEPERONCINO (GARLIC, OIL & PEPPERS)
This recipe is from Pasta Cooking by Jeni Wright, c. 2002. The cook's tips (from the book) are as follows: 1) Since the oil is such an important ingredient here, only use the very best cold-pressed extra virgin olive oil, 2) Don't use salt in the oil and garlic mixture because it will not dissolve sufficiently. This is why plenty of salt is recommended for cooking the pasta.
Provided by NELady
Categories Spaghetti
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the pasta according to the package instructions, adding plenty of salt to the water.
- Meanwhile, heat the oil very gently in a small frying pan or saucepan. Add the crushed garlic and whole dried chile and stir over low heat until the garlic is just beginning to brown. Remove the chile and discard.
- Drain the pasta and turn it into a warmed large bowl. Pour on the oil and garlic mixture, add the parsely and toss vigorously until the pasta glistens. Serve immediately.
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Aarish Ramzan
[email protected]This recipe is a great way to use up leftover spaghetti. It's also a great way to get your kids to eat their vegetables.
RJ EMON
[email protected]I've been making this recipe for years and it's always a hit. My family loves it. I usually serve it with a side of grilled vegetables.
Daily Zubair
[email protected]This recipe is perfect for a party or potluck. It's easy to make and always a crowd-pleaser.
MD Tufajool
[email protected]I'm not sure what went wrong, but my dish turned out really bland. I think I might have used too much olive oil.
arman Noorrhaman
[email protected]This recipe is a great way to showcase the flavors of fresh garlic and chili peppers. I highly recommend using the best quality ingredients you can find.
Bilawal Ali Panhwar
[email protected]I love the simplicity of this dish. It's perfect for a quick and easy weeknight meal. I often make it when I'm short on time.
Mustafa ramzan
[email protected]This recipe is a bit too oily for my taste. I think it would be better if you used less olive oil.
Zeeshan Hameed
[email protected]I'm a vegetarian, so I substituted the anchovies with capers. It was still very tasty and I would definitely make it again.
Liam Sharo
[email protected]This recipe is a great way to use up leftover pasta. I also like to add a bit of grated Parmesan cheese to the dish for extra richness.
christopher surdel
[email protected]I've made this recipe several times and it's always a hit. My friends and family love it. I usually add a bit of chopped parsley to the dish for a pop of color and flavor.
T'sepile Mathopela
[email protected]I'm not a fan of spicy food, so I omitted the chili peppers from this recipe. It was still very flavorful and delicious. I would definitely make it again.
Nure Michael
[email protected]This recipe was a bit bland for my taste. I think it could have used more garlic and chili peppers. I also found that the pasta was a bit overcooked.
Zarrar Gondal
[email protected]I've tried many spaghetti aglio olio e peperoncino recipes over the years, but this one is by far the best. The key is to use good quality ingredients, especially the olive oil and the chili peppers. I also like to add a bit of lemon zest to the dish
Reyes Gonzalez
[email protected]This is my go-to recipe for spaghetti aglio olio e peperoncino. It's simple, quick, and always a hit with my friends and family. I love the way the garlic and chili peppers add a bit of spice to the dish, and the olive oil gives it a rich and flavorf
ExpliCit Channel
[email protected]I'm not much of a cook, but even I was able to make this dish with ease. The instructions were clear and concise, and I didn't have to search high and low for ingredients. The end result was a delicious pasta dish that my family loved.
Md Icha
[email protected]This spaghetti aglio olio e peperoncino recipe was incredibly easy to follow and resulted in a delicious and authentic Italian dish. The flavors of the garlic, olive oil, and chili peppers were perfectly balanced and the pasta was cooked to al dente