Spaghetti con aglio, olio, e peperoncino

Also known as Spaghetti with Garlic, Oil, and Peperoncino.

This is one of those recipes that restores my faith in Italian food. It’s so simple, yet so completely satisfying that it makes me blissful. Infusing the oil with the heat of the peppers and the warmth of garlic makes the pasta sublime, especially when you grate a bit of parmesan cheese atop.

Good god, do I love Italian food.

  • 1 lb. spaghetti
  • 1/4 cup olive oil
  • 4 cloves garlic, peeled
  • 1 peperoncino, dried or fresh
  • 1/4 cup chopped Italian parsley
  • 2 teaspoons red chile pepper flakes (optional)

Boil the spaghetti as per instructions on box.

While the pasta is cooking, place 1/4 olive oil into skillet and bring up to medium heat. Add the garlic and peperoncino and allow to brown. Lower heat to a simmer and continue cooking until the pasta is done.

When the pasta is complete drain it completely. Remove the garlic and peppers from the heated oil, and replace it with the pasta and parsley. Coat throroughly and then season with chili flakes, salt and pepper.

Serves 4 to 6

tags technorati : recipes Italian Food Pasta

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