A classic of Italian cuisine: simple, quick and flavorful. Spaghetti aglio, olio e peperoncino was born as a humble recipe of Mediterranean tradition and is prepared with a few quality ingredients.
Bring a large pot of salted water to a boil and cook the spaghetti al dente according to the package instructions.
Meanwhile, heat the extra virgin olive oil in a pan over low heat.
Add the dried garlic powder and the ground chili pepper: let the oil infuse for 1-2 minutes without letting them burn.
Drain the spaghetti, reserving a ladle of the cooking water.
Transfer the pasta to the pan with the flavored oil, add a little of the cooking water and mix well to create a creamy sauce that coats the spaghetti.
Finish with a sprinkle of parsley for a touch of freshness and color.
Serve immediately, while hot.
Pot
Frying pan
Colander
Ladle
Wine pairing
Consume immediately. If there are leftovers, store in the refrigerator for up to 24 hours and reheat in a pan with a drizzle of oil.
The real secret is the quality of the extra virgin olive oil and the balance between garlic and chili. Dishes should be eaten immediately to maintain the creaminess of the sauce.
Italia
| Energy (kcal) | 543.19 |
| Carbohydrates (g) | 18.95 |
| of which Sugars (g) | 1.17 |
| Fat (g) | 50.4 |
| of which Saturates (g) | 7.22 |
| Protein (g) | 4.01 |
| Fiber (g) | 1.32 |
