Pasta aglio, olio, peperoncino ( garlic, oil and chili)
This delicious traditional Neapolitan recipe is the perfect dish to serve when you and your guests get hungry at midnight!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 tbsp extra virgin olive oil
- 50 g Parmesan or grana cheese (grated (optional))
- 1 handful fresh parsley (chopped)
- salt (for pasta)
Instructions
- 1
Put a pan of water on to boil for the pasta. When it starts to boil add salt and bring to the boil again.
- 2
In the meantime, peel and chop the garlic into small slices (not too fine)
- 3
Cut the peperoncino open lengthwise and remove the seeds. Then cut it into small strips.
- 4
Chop the fresh parsley.
- 5
Cook the pasta al dente according to the instructions on the packet, save a little of the cooking water and drain.
- 6
Heat the olive oil in a deep frying pan or skillet.
- 7
Add the garlic and as soon as it starts to soften add the peperoncino.
- 8
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)
- 9
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.