Pasta aglio, olio, peperoncino ( garlic, oil and chili)

Name: Pasta aglio, olio, peperoncino ( garlic, oil and chili)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 400 g pasta (I used Fresine); 2 garlic cloves; 1-2 fresh red chili (peperoncino); 8-10 tablespoon extra virgin olive oil; 50 g Parmesan or grana cheese; 1 handful fresh parsley; salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
670 kcal
Course
Main Course
Cuisine
Italian

Pasta aglio, olio, peperoncino ( garlic, oil and chili)

Daisy Meyer

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This delicious traditional Neapolitan recipe is the perfect dish to serve when you and your guests get hungry at midnight!

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Ingredients

Servings

400 g pasta (I used Fresine) spaghetti, vermicelli or linguine are traditional
2 garlic cloves peeled and sliced
1-2 fresh red chili (peperoncino) deseeded and chopped
8-10 tablespoon extra virgin olive oil
50 g Parmesan or grana cheese grated (optional)
1 handful fresh parsley chopped
salt for pasta

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Instructions

Put a pan of water on to boil for the pasta. When it starts to boil add salt and bring to the boil again.
In the meantime, peel and chop the garlic into small slices (not too fine)
Cut the peperoncino open lengthwise and remove the seeds. Then cut it into small strips.
Chop the fresh parsley.
Cook the pasta al dente according to the instructions on the packet, save a little of the cooking water and drain.
Heat the olive oil in a deep frying pan or skillet.
Add the garlic and as soon as it starts to soften add the peperoncino.
After a minute or two add the drained pasta to the frying pan. Turn off the heat and mix everything together well. (some people add a couple of tablespoons of the saved pasta cooking water- I didn't)
Add the chopped parsley and serve immediately with grated parmesan or grana if required. And a sprinkling of more olive oil if the dish is a little dry.

Notes

If you prefer less garlic, you can fry whole peeled cloves and then remove them before serving.
Traditionally this dish is served with spaghetti, vermicelli or linguine but you can also use short pasta such as penne.

Nutrition Information

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Calories 670kcal (34%) Carbohydrates 76g (25%) Protein 18g (36%) Fat 33g (51%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Monounsaturated Fat 22g Cholesterol 9mg (3%) Sodium 208mg (9%) Potassium 246mg (7%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 182IU (4%) Vitamin C 2mg (2%) Calcium 173mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 670 kcal

% Daily Value*

Calories	670kcal	34%
Carbohydrates	76g	25%
Protein	18g	36%
Fat	33g	51%
Saturated Fat	6g	30%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	22g	110%
Cholesterol	9mg	3%
Sodium	208mg	9%
Potassium	246mg	5%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	182IU	4%
Vitamin C	2mg	2%
Calcium	173mg	17%
Iron	2mg	11%