garlic. Period. Now how easy is that?
Aglio e Olio Peperoncino
I guess it is the simplicity of this dish that makes it so popular: easy, simple to make and yummers to eat. That’s why I always keep this one in mind for a dinner backup plan in case I need to rebuild my initial week’s menu. I got all the ingredients needed in my pantry full-time, sure you do to!
Love simple pasta recipes? Then also check out my easy cacio e pepe pasta with pepper and cheese!
- 9 oz dry spaghetti (250 g)
- 6 medium garlic cloves
- 1 dried red chili
- ⅓ cup olive oil (80 ml)
- coarse sea salt
- Peel the garlic cloves and slice them thinly.
- Pour the olive oil in a small saucepan and place it over medium-low heat. Add the sliced garlic and the dried red chili to the warm oil. Season with a pinch of salt.
- Gently fry the sliced garlic for about 5 to 6 minutes until it starts to look a little bit golden and light brown. The slices will become crispy. Keep an eye on it so you don’t burn it!
- Once the garlic is golden, take the pan off the heat and let it cool a little. The garlic will fry some more in the hot oil so don't take it off the heat too late. Put it aside until needed. Fill a high pan with salted water and place it over high heat. Once boiling, add the spaghetti and cook until tender.
- Drain the al dente pasta and transfer it back to the high pan. Add the warm olive oil, the fried garlic and the red chili. Season with a little salt.
- Stir the spaghetti well. Check the seasoning and add extra salt to taste if necessary. Transfer the garlic pasta onto plates and serve piping hot.