Midnight Pasta - Chef in Tuscany shares "Aglio, Olio e Peperoncino" Recipe

Boil salted water in a pot.

Cut garlic into big pieces and chop some finely.

Add a generous amount of extra virgin olive oil to a cold pan.

Add chopped garlic to the cold pan along with dried chili pepper.

Chop parsley finely and add most of it to the pan with garlic and chili.

Heat the pan gently to avoid burning the garlic, allowing the flavor to infuse into the oil.

Cook spaghetti in boiling salted water for 8 minutes (2 minutes less than package instructions).

Remove the whole garlic pieces from the pan once the sauce is ready.

Transfer the partially cooked spaghetti to the pan with the sauce.

Add some of the pasta cooking water to create a creamy sauce, stirring to release starch.

Adjust the consistency with regular water if needed to maintain creaminess.

Plate the pasta, ensuring it is creamy, and optionally top with parmesan cheese.

Equipment Needed

Dietary

Allergens