Spaghetti with garlic, oil and chilli

Spaghetti with garlic, oil and chilli

Spaghetti aglio, olio e peperoncino

By
From
Simple Cooking
Serves
2
Photographer
Alastair Hendy

This is probably one of the most popular recipes for native Italians. They like to eat it at any time, but it’s probably the prime dish to be eaten for a midnight feast, when they arrive home late and hungry. It takes only about 6–7 minutes to cook the pasta, while the ‘sauce’ is ready in less than half that time. You don’t even have to grate any Parmesan, as the pasta is better without it.

Ingredients

Quantity Ingredient
salt
180g spaghetti

Sauce

Quantity Ingredient
2 garlic cloves, peeled and finely chopped
1 small red chilli, finely chopped
6 tablespoons olive oil

Method

  1. Put plenty of water in a saucepan, add salt, bring to the boil and throw in the pasta. Stir, then cook for about 5–6 minutes, until nearly done.
  2. Now start the sauce by heating the olive oil gently in a deep frying pan. Add the garlic and chilli and fry for a few seconds, or until the garlic starts to change colour. Take care not to burn the garlic.
  3. The pasta will be ready and al dente in those few minutes. Drain it well and put in the pan with the ‘sauce’, adding a little salt and perhaps 1–2 tablespoon of the pasta cooking water. Stir a couple of times and serve.

To make it more special

  • For people who think this is too simple, you could add a further burst of flavour by including a couple of anchovy fillets. Fry them along with the garlic and chilli, and they will melt into the oil. You could add a teaspoon of tiny capers too if you liked, or some very finely cubed green olives. Or, at the end, you could grate some bottarga (dried and salted tuna or grey mullet roe) over the top of each portion.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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