Ricetta spaghetti aglio olio

Boast of roman food: spaghetti aglio olio e peperoncino

Who has never improvised midnight spaghetti or a meal with friends? Spaghetti with garlic, oil and chili, “ajo ojo peperoncino” in roman dialect, is a must dish for Romans.

The name of the dish is the list of ingredients: spaghetti aglio olio e peperoncino. But beware of mistakes: no burnt garlic, overcooked pasta, low quality oil.

You can add if you like a little chopped parsley at the end.

This a  dish that you will rarely find in restaurants. In other words , you will be your chef and reviewer.

Ingredients for 4 people

  •  300 g of bronze-drawn durum wheat spaghetti (preferably spaghettoni)
  •  3 cloves of garlic
  •  2 fresh chilies
  •  90 g of extra virgin olive oil
  •  Chopped parsley of your choice

Method

While the spaghetti cook in salted water, peel the garlic cloves, cut them in half and remove the green sprout in the center. After that, in a large pan, put the extra virgin olive oil with the garlic (being very careful not to burn it) and the fresh chili pepper (to which the stalk will have been removed) cut into thin slices. Brown the ingredients just enough to obtain a gold color. Drain the spaghetti al dente; pour them into the pan to be well mixed, with the help of half a ladle of cooking water.

Delicious variant of the spaghetti aglio olio e peperoncino: with anchovy fillet or toasted breadcrumbs 

Recommended wine:

Frascati white: Medium straw yellow color, delicate aroma, aromatic, dry, round, soft flavor