A classic of Italian cuisine: simple, quick, and flavorful. Spaghetti aglio, olio e peperoncino originated as a poor recipe from the Mediterranean tradition and is made with a few quality ingredients.
Bring a pot of salted water to a boil and cook the spaghetti al dente according to the package instructions.
In the meantime, heat the extra virgin olive oil in a pan over low heat.
Add the dried garlic powder and ground chili: let the oil infuse for 1-2 minutes without burning them.
Drain the spaghetti, reserving a ladle of cooking water.
Transfer the pasta to the pan with the flavored oil, add a bit 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, hot.
Pot
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 consumed immediately to maintain the creaminess of the sauce.
Italy
| 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 |
