Mariella Barbato As promised, today I bring you a reinterpretation of the classic Spaghetti Aglio, Olio e Peperoncino, a simple recipe but full of character, which my sister loves and has decided to reinvent with her personal touch.
Passionate about the traditional version, my sister wanted to give it a twist by adding elements that would add more depth and a different texture. This is how Spaghetti Aglio e Olio 2.0 was born, where the black olives intensify the umami of the dish, while the walnuts give it an unexpected but delicious crunch. The result is a balanced combination, with a contrast of flavors and textures that makes this dish even more irresistible.
Why is this version special?
The genius of this dish lies in the harmony between simple but well selected ingredients. Each one brings something unique:
Garlic remains the soul of the recipe, releasing its unmistakable aroma and flavor when sautéed in extra virgin olive oil.
Olive oil is key to emulsifying the sauce and enveloping the pasta with its silky texture and fruity flavor.
The chili pepper (peperoncino) adds just the right spicy touch, characteristic of the original recipe.
Black olives add a salty point and a slightly bitter note, which intensifies the Mediterranean profile of the dish.
The nuts offer a crunchy contrast and unexpected depth that makes every bite more interesting.
This is not only an improved version of the classic recipe, but a tribute to tradition with a modern twist.
Spaghetti aglio e olio ingredients
(for 2 persons)
- 200 g of spaghetti
- 2 cloves garlic
- 1 dried chili pepper (or fresh chili pepper, to taste)
- 50 ml of extra virgin olive oil
- 10 black olives (preferably pitted)
- 6-8 walnuts
- Salt to taste
Preparation step by step
Cooking pasta
1-In a large pot, bring plenty of salted water to a boil (reserve one tablespoon of cooking water).
2-Add the spaghetti and cook until al dente (according to package directions).
Prepare the sofrito
3-Peel the garlic cloves and finely slice them.
4-In a large skillet, heat the olive oil over medium heat and add the sliced garlic. Chop the walnuts and add them to the garlic. Sauté until it begins to brown lightly.
5- Add the chopped chili pepper and stir for a few seconds to release its aroma.
6-Pick the black olives and add them to the pan and sauté for a minute to enhance their flavor.
Integrating the dough
7-Add the drained spaghetti to the pan and sauté for a couple of minutes.
8-Lowly add the reserved cooking water, stirring constantly to emulsify the sauce and achieve a juicy and enveloping texture.
Remove from heat and serve immediately. If you wish, you can add some chopped fresh parsley and an extra splash of extra virgin olive oil.
A modern twist on an unforgettable classic
The beauty of Italian cuisine lies in its ability to reinvent itself without losing its essence. Spaghetti Aglio e Olio 2.0 is a perfect example of how small changes can elevate a traditional recipe to another level.
This version keeps the simplicity of the original dish but plays with new textures and nuances, achieving a balance between crunchy, creamy and spicy. It is a quick, delicious recipe with all the character of southern Italy.
Let me know in the comments what you thought of it and if you would add any other ingredient!
With love, your Neapolitan girl.
