Aglio, Olio e Peperoncino Recipe

Spaghetti Aglio, Olio, e Peperoncino, although has a very complicated looking name, is one of the most simple dishes of pasta you can possibly make. With very few ingredients, almost none of which need to be refrigerated, it is the perfect option when it is late, or you have nothing in the house.

As simple as it is, it is packed with flavor and is one of our absolute favorites, all you need to feed four is:

-1 lb Spaghetti
-6-8 cloves garlic (chopped or pressed)
-1 tsp crushed red pepper
-1 tbsp fresh Italian parsley (optional)
-Extra Virgin Olive Oil
-Parmesan Cheese

Directions:

1. Heat a large pot of salted water to boil
2. Finely chop or press the garlic cloves, making sure they are not too big.
3. Chop the parsley and grate the parmesan cheese
4. In a medium pan, nonstick if you have it, head several tablespoons of olive oil on medium heat
5. Add the chopped garlic to the pan, stirring and watching carefully that is doesn’t burn
6. Once fragrant (about two minutes) remove the pan of garlic from heat and let cool
7. Once the water is boiling, add the spaghetti, making sure that all the noodles are completely submerged in water
8. When the pan of olive oil and garlic is cooled, add as much of the red pepper flakes as you like depending on how spicy you’d like the dish to be
9. Once the pasta is cooked to “al dente” drain the pasta and add it to the pan of garlic and olive oil
10. On medium-low heat toss the pasta in the pan until well coated and you hear a soft sizzle
11. Serve and top with chopped parsley and grated parmesan cheese