Spaghetti all 'Aglio, Olio e Peperoncino

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This is a simple, very typical recipe from Lazio - Rome, in particular. It's a classic example of cucina povera - loosely translated as "humble cooking" - appreciated all over the world. Just one secret: Reserve some of the pasta water to make the sauce.

Ingredients:

• 1 lb of DeLallo Organic Spaghetti
• 5 cloves of garlic, slightly smashed to release their fragrance
• 4 tablespoons of DeLallo Extra Virgin Olive Oil
• dry chili (about 1 teaspoon)

Directions:

Bring a large pot of water to a boil. Add salt and then the spaghetti to the boiling water. Set a pan, large enough to easily hold a pound of pasta, on a medium-high flame and add the extra virgin olive oil.

The next step is very simple but it must be done well: as soon as the oil gets hot, add the garlic, wait a few seconds, and then as soon as the garlic becomes blonde (we say "biondo" in Italian) - that is, just before it becomes brown - add the chili. It has to sizzle. Add a good bit of the boiling water from the pasta pot and set aside until the pasta is ready. Remove the large cloves of garlic if you prefer.

Cook your pasta very al dente and drain. Immediately add the drained pasta to the hot sauce pan and toss for 2 minute to coat well.

Note: The secret of this recipe is to avoid browning the garlic and being careful not to overcook the spaghetti. Be generous with the chili…if you can take it. Normally no grated cheese is needed.

Serves 4 Send to friend Printer-friendly version