Monday, June 18, 2012

Pasta aglio olio e peperoncino

These are two of my favorite ingredients to cook with. And, as luck would have it, they add up to one excellent pasta recipe.

It does not get any simpler than this, folks. Except for olive oil and a little (optional) parsley, you are looking at the full ingredient list right here.

Aglio olio simply means garlic and oil. Alone they make for a very fine pasta sauce, but the addition of peperoncino (hot pepper) adds a nice kick.

Not that you need instruction, but here's how to make it.

Pasta aglio olio e peperonico
(Pasta with garlic, oil and hot pepper)

2 garlic cloves, sliced
1 dried hot pepper, crushed
3 Tbsp. extra virgin olive oil
1 Tbsp. fresh parsley
1/2 lb. pasta (spaghetti works well)
Pasta water as needed

Begin cooking the pasta in a well-salted pot of water. (Reserve about a cup of the water after the pasta is cooked.)
In a saucepan saute the garlic and pepper in the olive oil at low to medium heat until golden but not hard.
Add the cooked pasta and half a cup of pasta water to the saucepan and mix thoroughly at high heat until melded. (Add more water if needed, but it should not be watery.) Toss in the parsley and mix some more.
Serve with or without grated cheese.

I said it was simple, didn't I?


Ciao Chow Linda said...

This is simple, yes. But this is one of the great ones. Whoever said there's nothing in the house to cook, doesn't know this recipe.

Pat @ Mille Fiori Favoriti said...

Simple and very satisfying!

Jean said...

Italian comfort food at its best!

Fred said...

Great for those midnight munchies. I've always liked the option of some toasted breadcrumbs passed with the grated cheese.