SPAGHETTI AGLIO, OLIO E PEPERONCINO
Garlic, excellent olive oil and peperoncino are the base for many of our typical recipes. In this case, they are the only condiments for our spaghetti. With this dish you will find out how tasteful and satisfying simplicity can be! It’s a last-minute recipe that is very commonly cooked in all Italian homes when we get home late from work or when we have unexpected guests.
It’s also the typical dish of our “midnight spaghettate”: a meal thrown together at late night with friends, after spending the whole evening together. We incomprehensibly do midnight spaghettate even at weddings, before going home – or at the newlyweds’s home – and after the already very large nuptial banquet!!!
400 gr. spaghetti
2 garlic cloves
1 tsp. dried peperoncino (red chili pepper) powder (or crumbled)
6 tbsp. extra-virgin olive oil
Bring abundant salted water to boil and cook the spaghetti.
In the meantime pan-fry the minced garlic with the peperoncino until the garlic turns gold. Transfer the spaghetti (al dente, not overcooked) in the oil pan and mix well over vivacious heat. Enjoy immediately.