Spaghetti Aglio Olio e Peperoncino
User Reviews
5
6 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Spaghetti Aglio Olio e Peperoncino
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- extra virgin olive oil EVOO
- parsley fresh bunch
- 2 cloves garlic 1 clove per person
- 300 grams pasta 10.5oz
- rock salt
- 5-6 tablespoons extra virgin olive oil EVOO
Instructions
- Spaghetti aglio olio requires a large pot full of boiling water, so step one is to get this on the stove. Once it boils, add a pinch or two of sea salt.
- While you are waiting you can prepare all of your ingredients. Finely slice the garlic cloves before cutting them into thin strips and then again into even smaller pieces.
- Now, chop up the parsley into small pieces, making sure to cop the stems finely too!
- Place your frypan on the stove and turn it up to a medium heat. Once it has started to warm add a generous amount of EVOO, and the garlic, gently mixing it into the oil using a wooden spoon.
- Once this has simmered for around 3-4 minutes, get a ladle full of pasta water and add it to the garlic mix.
- Keep an eye on the pasta cooking, and cook it between 30 seconds to 1 minute less than the packet instructions, before straining and adding it to the pan. You can use a set of long tongs to do this, adding a small amount of pasta water as you transfer the spaghetti.
- Mix the pasta through the oil really well, before sprinkling a very generous amount of the chopped parsley into the pan and mixing again.
- Increase the temperature on your stove to a HIGH heat and continue to stir for one last minute allowing the spaghetti aglio olio to really dance together in the pan and smother one another.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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