Spaghetti Algio Olio e Peperonicno, Spaghetti with Garlic, Olive Oil and Hot Pepper

Spaghetti Aglio Olio e Peperoncino

Spaghetti Aglio Olio e Peperoncino

In addition to being one of the most classic Roman dishes, Spaghetti aio oio is the one dish that all Italian men know how to make. It’s also quite popular as a late night snack among friends, say after a night out at the theater. To serve 4-6 you will need:

  • 1-2 cloves of garlic, minced, or more to taste
  • 1/2 a dried red pepper, crumbled, or more to taste (don’t overdo it, and if you have a fresh hot peppers, it’ll be fine too — ribbed, seeded and shredded)
  • 1/3 cup (80 ml) good olive oil
  • 1 pound (450 g) spaghetti
  • Grated Parmigiano

Bring 6 quarts of lightly salted water to a boil and add the spaghetti. Meanwhile, mince the garlic, crumble the red pepper, and sauté them in the oil until the garlic begins to brown. Turn off the heat (the garlic will continue to brown; you don’t want it to overbrown and become bitter).

When the spaghetti are done, drain them well, transfer them to a bowl, and stir the sauce into them. Serve with grated Parmigiano on the side; though purists will shudder some people — including Romans — like it. The wine? A white, from the Castelli Romani.

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Categories: Lemons, Onions, Garlic, Cream Sauces For Pasta, Recipes from Rome & Lazio, Cucina Romana e Laziale

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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2 Comments on “Spaghetti Algio Olio e Peperonicno, Spaghetti with Garlic, Olive Oil and Hot Pepper”

  1. StevyD
    March 15, 2013 at 5:43 pm #

    Years ago as a crazy kid, I would make Spaghetti Algio Olio e Peperonicno for my friends after a late night of dancing, and it was while camping and on a camp stove. So simple, quick and satisfying, perfect for a large group of late night revelers. I’m not that crazy kid anymore but when I make this now, wow, how it brings back the memories.

    • Kyle
      April 11, 2013 at 10:13 pm #

      🙂

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