Spaghetti Aglio Olio e Peperoncino (Easy Chilli Garlic Pasta)
Who knew that spaghetti and a drizzle of oil, infused with chilli and garlic can make a traditional Italian pasta dish? A perfect meal to make when the fridge is looking dire, Spaghetti Aglio Olio e Peperoncino is a classic example of cucina povera (cheap meals the poor used to cook in Italy due to limited ingredients available) that is now popular around the world due to the uncomplicated flavours, quick cooking time and inexpensive ingredients!
Ingredients
- 250 g spaghetti
- 50 ml extra virgin olive oil divided in two
- 6 garlic cloves thinly sliced
- ¾ teaspoon chilli flakes
- ½ teaspoon sea salt
- 1 tablespoon parsley finely chopped
- 20 g parmesan finely grated
Instructions
- Cook your pasta following the packet instructions. It typically requires you to cook spaghetti in a large pot of salted boiling water for 8-10 minutes until cooked al dente.
- In the meantime, heat half of the olive oil in a large frying pan on low heat.
- Add the thinly sliced garlic and chilli flakes, and stir for 2 minutes. The garlic should soften, but do not let it brown much.
- Add the rest of the oil, sea salt and parsley and stir for 30 seconds.
- Once your pasta is cooked al dente, strain it, reserving 3 tablespoon of pasta water.
- Tip the spaghetti into the pan with the garlic and chilli oil. Add the reserved pasta water and toss to coat.
- Serve with extra parsley and grated parmesan cheese on top!
Video
Nutrition
Calories: 641kcalCarbohydrates: 97gProtein: 17gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 604mgPotassium: 341mgFiber: 5gSugar: 4gVitamin A: 392IUVitamin C: 5mgCalcium: 48mgIron: 2mg
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