Spaghetti aglio, olio and peperoncino are to Italy what butter pasta is to France. This friendly dish, originally from Naples, will spice up your last-minute dinners. In Italy, spaghettata – the late-night dish you have with friends – is most often made with this recipe. Fast, simple, effective and above all delicious: Buon Appetito!
Recipe for 2 people
Preparation time: 10 minutes
- 200g spaghetti
- 3 tablespoons of olive oil
- A tablespoon of aglio olio peperoncino mix
- Bring a large quantity of salted water to a boil in a saucepan.
- While the spaghetti cooks, prepare a pan large enough to accommodate the spaghetti. Also prepare the oil and the aglio, olio e peperoncino mixture.
- When the pasta is ready, squeeze it out and set it aside. Put the pan on medium-high heat, when it is hot enough, lower the heat, add the oil and the mixture. Turn off the heat, mix quickly and add the spaghetti. Return to low heat and sauté the pasta for a few seconds. It's ready !
Salt your plate with black truffle salt for an even more aromatic plate.
As this dish is already spicy, opt for a milder pepper such as Kâmpôt rouge with notes of candied tomato which will go very well with the chilli already present in this dish.
For a rather smoky and less spicy dish, use the aglio, olio, affiumicato mixture instead of aglio, olio e peperoncino.
Avoid burning the mixture in a pan that is too hot at the risk of giving a bitter taste to your spaghetti.
The secret to successful aglio, olio e peperoncino is the right balance between the amount of pasta, mix and oil. Too much mixture will make your dish too spicy, too little oil too dry and too much oil too greasy.Add tomato sauce to this dish and you have the recipe for spaghetti with arrabbiata.