Spaghetti with garlic, oil and chili pepper

The ultimate Italian pasta dish! It is easy, tempting, flavorful, in a word: unforgettable! It is a genuine recipe from the South of Italy you can cook in a few minutes when your friends show up, just to spend a cheerful evening together: it’s something easy to cook which always turns into a great success! It so scrumptious that all your friends will have a second helping, believe me!

Well, if you don’t like chili pepper, garlic, or strong tastes, this recipe doesn’t fit it (don’t worry, you’ll find plenty of other recipes in the blog), but you may reach a compromise. For instance, you can flavor the oil with the chili pepper instead of putting it directly into pasta. The taste will be more delicate but still appetizing.

Course Main Course

Cuisine Italian

Keyword spaghetti aglio olio peperoncino

Prep Time 10

Cook Time 15

Total Time 25

Ingredients

1/2 lb of long pasta
2 cloves of garlic
4 tbsp of extra virgin olive oil
2-3 tsp of red pepper flakes or 1 fresh red chili pepper
Salt
Parsley (to taste) at your taste

Servings 2 people

Instructions

Peel the garlic cloves; cut them into 2 or 3, pieces, crush them, or chop them into smaller pieces;
Sauté the garlic with 3 tablespoons of oil in a dutch oven or cast iron frying pan until golden over medium heat.
Cut the hot chili pepper into halves, remove the seeds and add it to the pan;
Remove the garlic, if you have sliced it, and set it aside. You can also leave the garlic in the pan if you like a strong taste ;
Cook the spaghetti in plenty of boiling water until al dente or chewy. Drain it and reserve a cup of the pasta cooking liquid;
Pour the pasta into the skillet and stir constantly; add some pasta cooking liquid: the starch will make the sauce creamy, and it will evenly coat your spaghetti;
Sauté over high heat for a few minutes;
Garnish with chopped parsley and the garlic you have set aside. Serve hot.