Spaghetti aglio e olio is one of my absolute favorite recipes. The Italo classic has been a part of my cooking repertoire for years. During my studies we cooked it almost every week. I still love to make it, especially when we both had a busy day and when there’s not much time in the evening. Probably you know this problem, too: You’re coming home from work and you’re super hungry.
Then you need something that’s easy, fast to prepare and even more tasty. Spaghetti aglio e olio is exactly what you’re looking for in such a moment. It’s prepared in no time: cook the pasta, fry all other ingredients in a pan and sprinkle grinned parmesan over it. Fatto!
Spaghetti aglio e olio
- 200g (8 oz) spaghetti
- 2 cloves of garlic (aglio)
- 4 tbsp olive oil (olio)
- 1 small peperoncino
- 1/2 bunch parsley
- Step 1 Boil plenty of water for the spaghetti in a huge pot. In the meantime chop the garlic and cut the peperoncini into halves. I like it piquant that’s why I remove the seeds and the white skins. If you are more on the spicy side, leave everything were it is and you’ll have what you’re looking for. Chop the peperoncini in tiny pieces and the parsley roughly.
- Step 2 When the water is boiling put a small handful of salt and the pasta into the pot. Just before the spaghetti are al dente, heat the pan and add olive oil. It’s hot enough for the garlic and the peperoncini when it starts to smell aromatically. Be a bit careful, you don’t want the garlic to turn brown. It might taste strange. Unfortunately, that happens really fast.
- Step 3 Before you drain the spaghetti, preserve a cup of the pasta water for a nice, little sauce. This way you can create a wonderful juiciness and nothing will be too dry and sticky.
- Step 4 Combine the dripping pasta with the other ingredients in the pan and season with salt and pepper. Pour the preserved water in and add the parsley. Stir everything and put it on a huge plate. Sprinkle a lot of grinned parmesan over your pasta and enjoy. Buon appetito!