Spaghetti Aglio, Olio e Peperoncino (Spaghetti with Garlic, Oil & Chili)
A classic, simple Italian dish that can be made when there's "nothing to eat"!
Ingredients
- 1 lb spaghetti (good quality, I like De Cecco)
- ¼ cup extra virgin olive oil (plus more for drizzling)
- 6 cloves garlic (crushed or minced, or a little of each)
- ⅛ tsp hot pepper (to taste, fresh or dried)
- 1 bunch flat leaf parsley (fresh Italian parsley, finely chopped)
- ⅛ tsp pepper (freshly ground, to taste)
- ⅛ tsp Kosher salt (or sea salt to taste)
- ½ Tbsp Pecorino cheese (optional, freshly grated, to taste)
Instructions
- Cook the pasta as directed on the package, until al dente.
- While the pasta is cooking, prepare the sauce. Heat the olive oil in a large wide skillet over medium heat. Add the garlic and chili flakes and cook just until they start to release their aroma, about 30 to 60 seconds.
- Add the drained pasta (reserve some of the pasta water) and parsley to the skillet and toss to coat. Add more water if it's too dry. Drizzle with additional oil, if desired, then add the black pepper and Pecorino cheese, if using. Serve immediately.
Notes
- Omit the hot pepper if you don't want it spicy hot.
Nutrition
Serving: 1 | Calories: 444kcal | Carbohydrates: 70g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 77mg | Potassium: 282mg | Fiber: 3g | Sugar: 3g | Vitamin A: 964IU | Vitamin C: 16mg | Calcium: 47mg | Iron: 2mg
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