Spaghetti Aglio Olio e Peperoncino
It is a dish where the simplicity is a large part of the appeal and there really isn’t a need to try and make it fancy, just save the effort and enjoy it.
chili, garlic, naples, Neapolitan, pasta, spaghetti
slightly crushed, or minced if you are going to leave in the sauce for extra flavor
dried red chili flakes
to your preference; or ½-1 fresh chili, seeded and chopped.
dry is the norm, can be done with
but adjust timelines accordingly
Heat the oil in a frying pan over medium-high heat and add the garlic and chili once it is glistening slightly.
Start a pot of salted boiling water for the pasta.
Start the pasta and cook until al dente.
Remove garlic cloves once they begin to brown (or leave in if you like the extra punch of flavor).
Stir in chopped parsley and remove from heat.
Drain the pasta, add to frying pan, and toss with the sauce until coated evenly.
Transfer to a serving dish and serve immediately.
Sprinkle with additional parsley (if desired) and enjoy!
Traditional recipes do not call for adding any cheese, though many people today add grated
as a finishing touch.
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Spaghetti Aglio Olio e Peperoncino https://www.nonnabox.com/spaghetti-aglio-e-olio/