Aglio, Olio e Peperoncino

Aglio, Olio e Peperoncino is a recipe that represents the essence of Italian cuisine;

Originally from the Campania region, this preparation has spread throughout southern Italy, becoming a classic of Mediterranean gastronomy. Its secret lies in the quality of its ingredients: a good extra virgin olive oil, fresh garlic and peperoncino (dried chili pepper).

It is a humble dish, born of necessity and peasant tradition. After a long day of work in the fields, farmers would resort to this simple, quick and comforting recipe, made with what they had in the pantry. Over time, it became a symbol of Italian cuisine, appreciated all over the world for its perfect balance between simplicity and flavor.

Today I share with you its classic version, although my sister, a passionate of this dish, has created a reinterpretation that I will bring you another time. But for now, let’s go with the traditional recipe of Spaghetti Aglio, Olio e Peperoncino.

Tips and Variations

–Quality of the oil is key: As in any simple Italian recipe, the quality of the ingredients makes the difference. A good extra virgin olive oil enhances the flavor and gives it the authentic touch.

–Pasta: It is fundamental the type of long pasta, in this case Spaghetti or linguine.

–Cheese version: Although the traditional recipe does not include cheese, some add a pinch of grated pecorino cheese for extra flavor.

–For the more daring: You can add a little lemon zest to give it a fresh and aromatic touch.

Aglio, Olio e Peperoncino Ingredients

(for 2 persons)

• 200 g of Spaghetti
• 2 cloves garlic
• 1 dried peperoncino (or a fresh chili pepper)
• 50 ml of extra virgin olive oil
• Salt to taste
• Chopped fresh parsley (optional)

Procedure:

1. In a large pot, bring plenty of salted water to a boil.
2. Add the Spaghetti and cook al dente, according to the time indicated on the package (approximately 8-10 minutes).
3. While the pasta is cooking, peel and cut the garlic cloves into thin slices.
4. In a large skillet, heat the extra virgin olive oil over medium heat.
5. Add the sliced garlic and sauté until it begins to brown slightly, taking care not to burn.
6. Add the chopped peperoncino and stir for a few seconds to release its aroma.

7. Drain the spaghetti (reserving a little of the cooking water) and add them directly to the pan with the oil, garlic and chilli.
8. Sauté over medium-high heat for 1-2 minutes, adding a tablespoon or two of the cooking water to emulsify the sauce and achieve a silkier texture.

9. Remove from heat and, if desired, sprinkle with a little chopped fresh parsley.
10. Serve immediately and enjoy this authentic and flavorful dish.

With much love, your Neapolitan girl.

Here I bring you the updated version of this recipe, Spaghetti aglio, olio e peperoncino.