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Spaghetti aglio olio e peperoncino con il bimby 🌶️🔥 Pronti in 10 minuti ⏱️

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🌍Authentic Italian recipe from a Italy-based creator — ingredients and steps translated below
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Recipe Information

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Video-Specific Recipe

Spaghetti Aglio Olio e Peperoncino

Cultural Context

Originating from Naples, Spaghetti Aglio Olio e Peperoncino is a classic Italian dish that highlights the beauty of simple ingredients. Traditionally enjoyed as a late-night snack or a quick meal, it embodies the Italian philosophy of using quality, fresh ingredients to create flavorful dishes. Today, it is celebrated globally, often adapted with various toppings or proteins, yet the original remains a beloved staple.

ITITmain
4 servings
Servings4
750 g di acqua
360 g di spaghetti
50 g di olio e.v.o.
1 cucchiaino di sale
1 spicchio d’aglio
1 peperoncino rosso piccante
4 pomodorini piccadilly
prezzemolo q.b.
1

Boil 750 g of water in the Bimby.

2

Add 360 g of spaghetti and cook according to package instructions.

3

In a separate pan, heat 50 g of olive oil and sauté 1 clove of garlic and 1 spicy red chili until fragrant.

4

Add 4 cherry tomatoes and cook until softened.

5

Combine the spaghetti with the sautéed mixture and add chopped parsley to taste.

Equipment Needed

Bimby

Dietary

vegetarian

Allergens

milkgluten
Local Name: Spaghetti Aglio Olio e Peperoncino

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