Spaghetti aglio, olio e peperoncino 5 November, 2022 by Martin - No comments This post may contain affiliate links, which are marked for this purpose. As an Amazon Associate I earn from qualifying purchases. Jump to the recipe Spaghetti aglio, olio e peperoncino is one of the great classics of the Italian cuisine. And this spaghetti dish only needs a few ingredients. I serve my version of this timeless classic with grated Parmesan cheese, which I add directly to the pasta while it is still in the pan. Spaghetti with garlic, olive oil and chillies is one of the earliest dishes in Italian cuisine. Traditionally, this classic of the Mediterranean cuisine is served with toasted bread crumbs. These were used as a substitute for the very expensive cheese at that time to improve the former “poor man’s food”. In my version of spaghetti aglio, olio e peperoncino, I skip the bread crumbs and use freshly grated Parmesan instead. What ingredients do I need for spaghetti aglio, olio e peperoncino? In addition to the spaghetti, you will need a very high quality olive oil, lots of garlic, a chilli pepper, Parmesan cheese and flat-leaf or curly parsley. Vegetarians should be aware that conventional Parmesan is made with animal rennet. Therefore, either use Italian hard cheese with microbial rennet like Gran Maravia or Montello or a vegan substitute. You can, of course, skip the Parmesan completely and add breadcrumbs toasted in olive oil to the spaghetti instead. How to cook spaghetti aglio, olio e peperoncino ? You can find the list of ingredients and all the steps in the recipe card below. For tips, hints and recipe suggestions, just keep reading here. Prepare the ingredients and put the pasta on First, peel the 5 cloves of garlic and wash 1 chilli pepper and the handful of parsley. Then shake the parsley dry. Before you start chopping the ingredients, bring water to the boil in a large enough pot and salt the pasta water (approx. 2 teaspoons per 2.5 litres of water). Put the pasta in the pot and cook it al dente following the package instructions. Chop the ingredients and grate the cheese Finely chop the garlic and parsley leaves. Cut the stalks of parsley and the chilli pepper into fine rings and finely grate about 30 g of Parmesan cheese. Into the pan Put 5 tablespoons of olive oil, the garlic, the parsley stalks and the chilli pepper into a cold pan and place over a medium heat. This will slowly flavour the oil. When the olive oil has been heated, fry the ingredients for about 2-3 minutes or until the garlic has turned a golden brown colour. Hint: The right timing is sometimes difficult. If the garlic starts to turn into a golden brown colour and the pasta is not yet done, temporarily remove the pan from the heat. Please make absolutely sure that the garlic does not become too brown. Otherwise it may taste bitter. Drain the pasta Drain the pasta, which has been cooked al dente, in a colander. Be sure to save 1 ladle (approx. 100 ml) of the pasta water beforehand. Add the pasta to the pan and mix everything well Add the pasta and pasta water to the pan and mix everything well. Then put the grated Parmesan cheese into the pasta and mix well until the cheese has melted and combined with the pasta water to form a sauce. Add the chopped parsley leaves and stir once briefly. Season to taste with salt and pepper. Arrange and serve the spaghetti aglio, olio e peperoncino Transfer the pasta to plates or bowls, sprinkle with some Parmesan and serve. I hope you enjoy making this and have a good appetite 🙂 I would be happy if you share this recipe on facebook. Did the post made you want some more? Then maybe one of the following recipes will be the right one for you: Bavarian potato soupCreamy mushroomsVegan Sloppy JoeVegan Currywurst (curry sausage) with homemade sauceQuick and vegan tomato soupStuffed mushroomsPasta salad with mayoVegan banana bread with chocolate chunks Would you like to give feedback or share your thoughts with others? I think it's great. At the end of the post you can read the comments of other guests or write a comment by yourself. Let's go Spaghetti aglio, olio e peperoncino Print preview Prep time: 25 minutes Serving: 2 servings 9 oz / 250 g spaghetti 5 tbsp olive oil, extra vergin 5 cloves of garlic 1 red chili pepper 1 handful parsley, about ¼ oz / 10 g + some more for garnishing 1 oz / about 28 g Parmesan cheese + some more for servingInfo: Vegetarians use as a substitute Gran Moravia or Montello, both without animal rennet. 2.5 tsp salt for the pasta water + a little bit more to taste Fresh grounded pepper Instructions Peel the garlic cloves and wash the chilli and parsley. Shake the parsley dry.Bring water to the boil in a large enough pot and add salt. Put the pasta in the pot and cook it al dente following the package instructions.Finely chop the garlic and the parsley leaves. Cut the parsley stalks and the chilli pepper into fine rings. Finely grate the parmesan.Put 5 tbsp oil, the garlic, the parsley stalks and the chilli pepper in a cold pan and put it on medium heat. This will slowly flavour the oil.Drain the pasta that has been cooked al dente in the meantime. Save 1 ladle ( about 100 ml) of the pasta water beforehand.Put the pasta in the pan, add the pasta water and mix everything well. Then add the Parmesan cheese and mix well again until the cheese has melted and combined with the pasta water to form a sauce. Add the chopped parsley leaves and mix briefly. Season to taste with salt and pepper.Put the spaghetti on plates or in bowls and garnish with some Parmesan cheese. Enjoy 😉 Hacks and hintsGetting the timing right is sometimes difficult. If the garlic starts to take on a golden colour and the noodles are not yet ready, then temporarily remove the pan from the heat.Do not let the garlic get too brown, otherwise it will become bitter. how to share this post I hope you liked my post. Long nights are not uncommon for me. This is the only way I can keep up filling this blog with new content regulary. That's why the coffee supply should never being interrupted :-) If you like to you can buy me a coffee by leaving some bucks into my paypal coffee fund. That would be great.
