Spaghetti Aglio e Olio e Peperoncino
A classic Italian pasta dish featuring spaghetti tossed with fragrant garlic, spicy red chili flakes, and rich olive oil. Simple, quick, and bursting with flavor, it's perfect for a light and satisfying lunch.
Ingredients
- Spaghetti 200 g
- Garlic 4-6 cloves
- Red chili flakes 0.5 tsp
- Fresh parsley 0.25 cup
- Extra virgin olive oil 0.25 cup
- Salt 1 tsp
How to Cook
- Bring a large pot of salted water to a rolling boil. While the water heats, mince the garlic cloves and finely chop the fresh parsley.
- Add the spaghetti to the boiling water and cook according to package directions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the minced garlic and red chili flakes. Sauté gently until the garlic is fragrant and lightly golden, being careful not to burn it (about 2-3 minutes).
- Before draining, reserve about 1 cup of the pasta cooking water. Drain the spaghetti thoroughly.
- Add the drained spaghetti directly to the skillet with the garlic and chili oil. Toss well to coat. Add about 1/4 cup of the reserved pasta water and the chopped parsley. Toss vigorously until a light sauce forms and the pasta is well combined.
- Serve immediately, garnished with extra fresh parsley if desired.