Photograph of the finished Spaghetti aglio, olio e peperoncino

Italy · Mì Ý tỏi ớt dầu ô liu

Spaghetti aglio, olio e peperoncino

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spaghetti Spaghetti 400 g
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Dried chillies Dried chillies 4
  • Photograph of Olive oil Olive oil 120 ml
  • Photograph of Parsley Parsley 20 g
  • Photograph of Salt Salt 12 g

Method

  1. 1 Boil the spaghetti in boiling salted water for 8 minutes until al dente, reserving one bowl of the cooking water.
  2. 2 Slice the garlic very thinly, and break the dried chili peppers into small pieces.
  3. 3 Heat olive oil over low heat, sauté garlic and chili peppers for 3 minutes until the garlic is lightly golden, being careful not to burn.
  4. 4 Add the noodles to the pan with a little boiling water, stir vigorously for 1 minute until the sauce emulsifies and coats the noodles evenly.
  5. 5 Sprinkle with chopped parsley, adjust salt to taste, and serve hot.

With an appliance

  • Microwave 19 min

    Replace step 3: put oil, garlic, and chili peppers in a wide bowl, microwave at 600W for 90 seconds, checking every 30 seconds; reduce to about 1 minute, no need to watch the pan, but the garlic will only be pale golden, not crispy like when fried on a stovetop.

Start cooking