Recipe:Spaghetti/Linguine Aglio Olio Pepperoncino

This ultra simple yet incredibly tasty dish can be made in a jiffy.

What you need:

  1. A fistful of Spaghetti/Linguine (sufficient for one person.
  2. 8 cloves of garlic (finely chopped)
  3. 2 tablespoons of Red Chilly Flakes combined with freshly crushed Black Pepper
  4. 2 Tablespoons of Olive Oil
  5. 2 teaspoons of chopped parsley
  6. 1 tablespoon grated Parmigiano-Reggiano Cheese A.K.A Parmesan Cheese
  7. 2-3 tablespoons of salt.

Step 1: Boil Water in a deep and flat dish.

Step 2: Cook pasta for 2 minutes less than what is given in the instructions on the packet.The pasta needs to be al dente i.e partially uncooked. Retain 1 cup of the salt water in which the pasta was cooked.Drain the pasta but do not rinse it.

Step 2: Add the 2-3 tablespoons of salt to the water and in about 30 seconds, add the pasta.

Step 3: On a medium flame, heat a flat pan and pour the Olive Oil. Swirl the pan nicely so that the Olive Oil spreads evenly.

Step 4: Add the chopped parsley followed by the chilly flakes and chopped garlic. Let it cook for a minute.

Step 5: Lower the flame and add half of the salt water to the mixture of Olive Oil, Chilly Flakes, Garlic and Parsley. The mixture will crackle and sizzle. Let it. It means you’re doing it right 🙂

Step 6: Now add the boiled pasta to the mixture. Toss and stir thoroughly. Because of the water and oil mixture, the pasta will obtain an even glaze.

Step 7: Garnish with Grated Parmigiano-Reggiano and serve immediately.

So, that’s it. Simple aint it?? Do try it out and let me know how it turns out!

Note: The Aglio Olio Pepperoncino dish is best served with the pasta being slightly undercooked. Most Indians like their pasta to be well cooked to the point of over-cooking it. This will totally ruin the dish 🙂


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