Aglio, Olio e Peperoncino

Name: Aglio, Olio e Peperoncino
Total time: 900 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 packages spaghetti (450g); 5 or 6 cloves of garlic; 1 dried peperoncino (I like it spicy so I crushed 5 peperoncinos, seeds included); 1 glug good quality olive oil; 1 bunch fresh basil; 1 salt and pepper; 1 garnish with parmesan

red.queen @cook_3761626

You might think it's dry because there's no sauce in the pasta, but the olive oil, garlic and peperoncino work so well together that you're not going to miss the sauce at all!

red.queen @cook_3761626

You might think it's dry because there's no sauce in the pasta, but the olive oil, garlic and peperoncino work so well together that you're not going to miss the sauce at all!

Saved

Ingredients

15 mins

6 servings

1 packagesspaghetti (450g)
5or 6 cloves of garlic
1dried peperoncino (I like it spicy so I crushed 5 peperoncinos, seeds included)
1glug good quality olive oil
1 bunchfresh basil
1salt and pepper
1garnish with parmesan

Saved

Steps

15 mins

1

Cook pasta according to package directions, until al dente
2

Heat 1 tablespoon olive oil in a small skillet. Add your finely chopped garlic and peperoncinos. Cook until fragrant, for about a minute. Be careful not to burn the garlic. Take off heat. Mix in salt and pepper
3

Drain your cooked pasta, reserving a few tablespoons of cooking liquid, and toss with the garlic and peperoncino. Pick up the pasta a couple of times with a fork and a spoon so the spaghetti won't tangle and form a ball
4

Garnish with chopped basil leaves, a glug of olive oil and parmesan shavings