Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Spaghetti aglio, olio e peperoncino 3.0 🧄🫒🌶️

Spaghetti aglio, olio e peperoncino 3.0 🧄🫒🌶️

Name: Spaghetti aglio, olio e peperoncino 3.0 🧄🫒🌶️
Total time: 900 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 7 oz spaghetti (200 g); 1 ladle pasta cooking water; as needed Extra-virgin olive oil,; 1 1/2 tablespoons butter (about 20 g, optional); 4 garlic cloves; 2 fresh chili peppers (watch the heat and size); 1 anchovy fillet (optional)

𝕌𝕟 𝕘𝕣𝕒𝕟𝕔𝕙𝕚𝕖𝕥𝕥𝕠 𝕚𝕟 𝕔𝕦𝕔𝕚𝕟𝕒🦀👨🏻‍🍳 @piero_balloi

Torino

The other day I found some beautiful, in-season chili peppers—not too spicy and slightly sweet. They were amazing! I wanted to make the classic pasta (with excellent quality spaghetti, by the way) and create a kind of sauce that, when blended and then heated with some butter, made a wonderful and delicious combination. It’s really quick—just the time it takes to cook the pasta.

You can skip the butter if you want, but it gives the dish an extra boost.

If you try this recipe, be sure to share your results!

You can skip the butter if you want, but it gives the dish an extra boost.

If you try this recipe, be sure to share your results!

𝕌𝕟 𝕘𝕣𝕒𝕟𝕔𝕙𝕚𝕖𝕥𝕥𝕠 𝕚𝕟 𝕔𝕦𝕔𝕚𝕟𝕒🦀👨🏻‍🍳 @piero_balloi

Torino

You can skip the butter if you want, but it gives the dish an extra boost.

If you try this recipe, be sure to share your results!

You can skip the butter if you want, but it gives the dish an extra boost.

If you try this recipe, be sure to share your results!

Saved

Ingredients

15 minutes

Serves 2 servings

7 ozspaghetti (200 g)
1ladle pasta cooking water
as neededExtra-virgin olive oil,
1 1/2 tablespoonsbutter (about 20 g, optional)
4garlic cloves
2fresh chili peppers (watch the heat and size)
1anchovy fillet (optional)

Saved

Steps

15 minutes

1

Bring a pot of water to a boil and salt it. In a food processor, add the garlic, chopped chili peppers, anchovy (if using), and enough olive oil to cover. When the water boils, add the pasta. Halfway through cooking, take a ladle of the pasta water and add it to the food processor. Pulse everything together, leaving the chili peppers in small pieces.
2

In a skillet, melt the butter and pour in the sauce. Stir, and when the pasta is al dente, add it to the skillet with another half ladle of pasta water. Turn the heat to high and toss everything together.
3

Once the water has evaporated and you have a creamy sauce, serve immediately.