Spaghetti aglio olio e peperoncino. Another simple dish that is popular all over Italy. Serves 4.
Spaghetti with garlic, oil and chilli ingredients
- 320 grams spaghetti
- Garlic to taste — peeled and left whole
- 1 fresh red chilli — whole
- Olive oil
- Heat plenty of oil in a pan and fry the garlic cloves and chilli until the garlic has browned.
- Remove the garlic and chilli. Discard.
- Season with salt to taste.
- Cook the spaghetti al dente, drain and dress with the flavoured oil.
Variations:
- Add chopped parsley before serving.
- Use dried chillis
- For a much stronger flavour, chop the garlic and chilli and don’t remove from the oil.
Spaghetti with garlic, oil and chilli
Culinaria Italia - Italian Food and Cooking 
My tuscan friend always uses parsley, and sometimes adds a tiny bit of anchovy paste. Then she does something I love. She throws about 1/4 cup of bread crumbs into the oil before the pasta, and lets the bread crumbs soak up all of that lovely garlicky oil. Then she adds the pasta (I like bavette), warms it all together, and maybe adds a bit of pasta water if needed. The result is less oily, sticks well to the pasta, and is a bit creamier. Don’t forget the pecorino romano. Mangiate!
try once to brown whole garlic cloves in olive oil, then mash them with a fork, add chopped chilli and fry a bit more. and of course add the best parsley you can find! my favorite way to make aglio olio (and i’ve done it a couple of times).
Thanks for the tip Vojtech, I’ll give it a try.
Isn’t it wonderful how the simplest of dishes are the best! In Italian cooking this is always the way-a few simple great ingredients and you have a meal ‘fantastico’ The Basic Art of Italian Cooking way…