Spaghetti Aglio Olio e Peperoncino {Spaghetti w/Garlic, Oil & Chili Peppers}

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This might possibly be one of the quickest & most simplest dishes you will ever make. It has only 4 ingredients but those four ingredients come together to make an incredible display of fireworks in your mouth! It’s an explosion of flavors that you won’t soon forget. The first time I ever had Spaghetti Aglio Olio e Peperoncino was at a little place in Montereale Italy called the Spaghetti House! They had EVERY kind of spaghetti you could have ever wanted & then some! You would NOT leave hungry. Mamma & her boys made sure of that. They even had mezzo plates so you could indulge yourself with two types of spaghetti! Boy I miss that place! I don’t think I ever got through all of the types of Spaghetti they had, I’d get hung up on a few favorites, but mannaggia they were just so good I couldn’t help myself ; )

Spaghetti Aglio Olio e Peperoncino is simply Spaghetti with garlic, oil & chili pepper. I know you might have thought peperoncino sounds like pepperoni but IT’S NOT, it is indeed a spicy hot red chili pepper!

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Spaghetti Aglio Olio e Peperoncino…Okay, class is in session, it’s pronounced Spa-get-e Pausing for a moment…okay now this one is a little tricky. GLI is one of the hardest words for a non native speaking Italian person to learn (it certainly was one of mine as well) You have to put the sounds together l-yee, and your tongue has to move in ways it’s not used to (LOL) & I swear I think I’m going to spit on someone every time I say it (sorry it’s true LOL) but I think hearing it might help you much more { http://www.wordreference.com/iten/gli } Click on the listen button! Okay now you’re all set … back to our previously scheduled programming…. All-l-yee-o Oil-io eh pep-err-own-chee-no ! *clapping* Bravo! Keep working on that GLI, you’ll get it (and don’t look in the mirror when you’re practicing it, trust me it ain’t purty)

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So with only 4 ingredients you’ll want to make them the best quality possible. If you want this a little spicer feel free to leave the seeds in or chuck another one in if you’re super bold, just don’t go too crazy or it will overwhelm the garlic & olive flavors. If you’re in a pinch you can used a dried chili pepper. It’s not even garnished with any cheeses. Just eaten as is. It’s perfect for those quick meals or for when you’ve forgotten to get to the grocery. Chances are you’ll have these items on hand (& you’ll be happy you do!)

Baci!

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What you’ll need:
1 lb box of Spaghetti
1 small red chili pepper – seeded & minced
4 med-large cloves of fresh garlic – minced
6 tbsp of Extra Virgin Olive Oil
salt

What to do:
Into a large pasta pan, add enough water to boil pasta. Season generously with salt. When boiling add your spaghetti & cook until al dente. WHILE the spaghetti is cooking, into a saute pan (large enough to accommodate the pasta once it has cooked) add your olive oil, garlic & pepper. Cook over low-med heat until garlic starts to turn golden (do not allow to burn) When pasta is ready, drain WELL & transfer pasta into pan with oil. Toss together and allow to heat through for approx 1-2 mins. Serve immediately.

Buon Appetito!

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38 Comments

  1. 1

    This looks absolutely AMAZING! (and simple, too – which is equally as awesome!)

    • 1.1

      Thanks Britt! Yes, simple is important too ; ) It’s a true classic!

  2. 2

    beautiful pictures of such a simple and unique dish :) I love learning new ways to make pasta…this looks like something my husband would love

    • 2.1

      Thanks Megan! It’s a special dish! You’ll be so amazed at how flavorful it is & yes simple!

  3. 3

    Perfect quick and delish dinner! This is my fathers favorite.

  4. 4

    Sometimes the best recipes don’t require a lot!

    Great recipe, easy and tasty looking!

  5. 5

    That looks stellar!!!

  6. 6

    Simple and delicious! This is my idea of the perfect comfort food.

  7. 7

    I *do* have all the ingredients on hand! I will probably cook this tonight. Thanks Paula :)

    • 7.1

      Hi Leslie! It’s such a great comfort dish. The ingriedients really shine through! Hope you guys love it! *hugs*

  8. 8

    I love chili peppers! This looks so delish.

    • 8.1

      Ciao Jessica! A little heat is a good thing, especially right now when it’s so stinking cold outside LOL ; )

  9. 9

    I love your photos, love them! This is a must make!

    • 9.1

      Ah, thanks Maria! I’ve been trying some new angles, glad you like them! This is one of my favorite dishes! Hope you love it too!

  10. 10

    This is such a simple recipe but it’s always been one of my favorites.

  11. 11

    I think the key here is very good extra-virgin olive oil and pasta. Sometimes the KISS principle rules.

  12. 12

    I LOVE spicy anything, so this looks wonderful! It’s beautiful too, with the contrast of the creamy colored pasta and the red peppers. I love the idea of mezzo plates of pasta…I always love getting to try multiple dishes at a meal!

  13. 13

    Yum! I am a fan of spicy things. I love that such a simple dish will yield such bold flavors! Sounds amazing!

    • 13.1

      Thanks a bunch Jen! Spicy is good! Especially right now! Bring on the heat ; )

  14. 14

    Paula, This is my kind of pasta! Simple and mixed in with EVOO, so yummy! Gawgeous my friend!!

    • 14.1

      Thanks Diana! Perfect for showcasing fabulous ingriedients, esp the EVOO : )

  15. 15
  16. 16

    Paula, it is sooo BUONISSIMOOOO!

  17. 17

    Don’t you love how simple things come together beautifully? Excellent recipe! This is my fallback whenever I’m in a rush LOL. My Italian teacher used to say the best time to practice the “gli” was in the shower, since all the moisture loosened up your jaw or something.

  18. 18
    Natali /

    u r a genious!! :-) love it…

  19. 19
    Russ /

    I first had this dish while living in Japan.. Ithought it was a great way to have pasta, as cooked tomatoes/tomatoe sauce does not agree with me. I have looked for peperoncino in stores over here and have asked for it in the local Italian eateries, with not much luck… I had to make my own peperoncino at the local Carrabas….

    • 19.1
      QS /

      Hi Russ,

      Just use dried togarashi soaked in water.

      Good luck,

      Q

  20. 20
    Scott /

    In the restaurant where I work they jazz this dish up a bit by adding chicken, parmesan and breadcrumbs. Tastes great.

  21. 21
    Vlad /

    It is indeed a very good recipe, but try a small improvement: add some fresh chopped parsley at the end directly on your plate. It will give it an amazing taste.

    n-joy.

  22. 22
    Alfie /

    …the way we eat it in sicily, it’s with roasted breadcrumbs and fresh pasley or basil. Roast the breadcrumbs in a pan untill golden, put them in a bowl and add freshly chopped parsley. add to the pasta with a nice sprinkle of pamigiano!

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