Aglio, Olio e Peperoncino is among the easiest pasta dishes there may be. It is so easy that the title is solely a listing of the components: garlic, olive oil and chili pepper (omitting the salt and spaghetti, after all). Add one other ingredient, and the dish is now not aglio, olio e peperoncino!
Aglio, Olio e Peperoncino Recipe | Genuine Italian Pasta
That does not imply that there aren’t another pasta dishes which might be very related, however with the addition of a twist or two. Right here we’ll clarify tips on how to make the basic pasta, plus some concepts of various “variations” you may attempt.
There can be completely no ingredient measurements beneath. This dish is the Italian midnight snack and there may be actually no “correct quantity” of something. Add as a lot or as little of every ingredient as you want.
Watch the Pasta Grammar video the place we make these recipes right here:
For this recipe, you’ll need:
Prep the garlic by slicing every clove in half and pulling out the internal, inexperienced core. Discard this and finely cube the remaining garlic. If utilizing entire chili pepper(s), thinly slice it.
Convey a big pot of water to boil and salt it generously. Add the spaghetti and cook dinner as directed, however set a timer for 2-3 minutes lower than the beneficial “al dente” cook dinner time.
Place the garlic and pepper in a skillet, together with loads of olive oil. Convey as much as medium warmth. Let the garlic sizzle within the oil for only a minute or two, then flip off the warmth. It does not want lengthy and you do not need to burn it!
When the pasta is almost achieved, add a ladleful of pasta water into the skillet, flip the warmth again on and produce the sauce to a simmer. Utilizing tongs or a spaghetti fork, switch the pasta into the skillet and stir over medium/excessive warmth till the spaghetti is al dente to your style. Ladle in additional pasta water as wanted to keep up sufficient moisture for the pasta to maintain cooking.
Serve and eat instantly, drizzled with further oil from the pan. Buon appetito!
Tomato Paste
Variation #1: Tomato Paste
That is in all probability our favourite “variation.” As a substitute of dicing the garlic, simply peel the clove(s), core it, and add the 2 halves straight into the pan with the oil and pepper. If you flip off the warmth, take away the garlic and stir in a ladleful of pasta water and some spoonfuls of tomato paste.
End as you’ll with Aglio, Olio e Peperoncino.
Tuna
Variation #2: Tuna
For this seafood twist, you’ll need a really top quality canned tuna fish. It needs to be entire chunk below oil. Use a fork to interrupt it up into small flakes.
As a substitute of dicing the garlic, simply peel the clove(s), core it, and add the 2 halves straight into the pan with the oil and pepper. As soon as the garlic begins to sizzle, add the tuna into the pan, together with a ladleful of pasta water. Convey the sauce to a simmer and let it cook dinner whereas the pasta finishes boiling, persevering with so as to add extra water as wanted to keep up moisture within the pan.
End as you’ll with Aglio, Olio e Peperoncino.
Ricotta
Variation #3: Ricotta
As a substitute of dicing the garlic, simply peel the clove(s), core it, and add the 2 halves straight into the pan with the oil and pepper. If you flip off the warmth, take away the garlic and stir in ricotta cheese and simply sufficient pasta water to skinny the cheese right into a sauce.
End as you’ll with Aglio, Olio e Peperoncino, however prime the pasta with some grated lemon zest.