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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.