Aglio e Olio Peperoncino
A simple Italian classic: olive oil, garlic and dried chili spaghetti also known as aglio e olio... Now how easy is that?
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people
Calories per serving 767 kcal
coarse sea salt
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.