For today Italian Lunch Box, check this Spaghetti Aglio, Olio &… Peperoncino, one of the easy-n-quick way to prep a delicious Italian lunch or dinner: “fast food”… the Italian ways!
There are lots of reasons to make Spaghetti with garlic, oil and chili pepper. It’s a ‘Primo piatto”, to turn to when in rush, or there is not enough time to do something else, no other ideas come to mind, or maybe that’s all you have left in the pantry to work with, and unexpected guests show up.
Of course, you could also do it just because it’s such a damn good dish too… And the ingredients are a staple in any pantry – besides being inexpensive, and so readily available.
As for any simple dish, the simplicity requires you paying attention to the very few steps for a successful dish of pasta:
- salt the water;
- know your pastas… like which brand of gluten-free spaghetti to use?;
- drain the pasta al dente, it’ll be sautéed; and
- when draining the pasta, save a bit of that water, it’ll helps create a silky condiment once you sautéed the spaghetti.
Recipe for Spaghetti Aglio, Olio &… Peperoncino
[servings: 2 | time: 20 minutes | difficulty: very easy]
| Please note that the info and directions provided for the recipe are indicative: the end result may vary from person to person |
Ingredients
- 160 g of spaghetti (Gluten Free for me)
- 30 mL of oil (*)
- 2 cloves of garlic
- 1 small chili pepper
- salt to taste
About the oil (*) – Unless otherwise specified, we may use organic and cold-pressed evo oil or sunflower seed oil, (the high-oleic type for frying).
Prepping
- Fill a medium size casserole with water and place it on the burner. Salt, and bring to a boil while prepping the ingredients for the condiment.
- Crush the cloves of garlic with the flat of a knife, (don’t peel them, they’ll make a nice decoration for your plate).
- Chop the pepper, and keep aside.
- Drop the pasta and, while it’s cooking…
- Hit the oil in a frying pan, and gently stir-fry the garlic and the chili till golden/brownish. Switch off the heat and let the ingredients rest a bit. There, our sauce is ready!
- Lift the cooked pasta from the water (al dente please!) and place it directly onto the sauce. Sauté for about 30 seconds and…
Plating/Serving
Plate it in a deep dish (pasta dish), and serve immediately. An optional ingredient may be some chopped parsley, but never cheese(*)… that’s what the purists are saying.
Notes:
– I’ve used a gluten free spaghetti that hold very well while sautéing – it’s from a local (Roman) discount market brand;
– organic high oleic sunflower oil (no olive oil for me);
– (*) in case, like me, you miss a bit of grated “cacio”, the one and only to use for this type of dish (specially if in Rome) is: Pecorino Romano…
As the saying goes: “When in Rome, do as Roman do!” 😉
Buon Appetibilis!
From the Italian Lunch Box Collection, here’s another easy-n-quick Italian recipe you should try: the spaghetti with broccoli rabe
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I’m an Italian gluten-free Gourmet Traveler+ and a passionate storyteller, writing in English and Italian. Fluently speaking (eating and dreaming) in Italian, English, French, and Russian. When I’m not writing, I cook and test recipes for special diets, and photograph (also on film). Not necessarily in that order. — / — Sono una viaggiatrice buongustaia (la Gourmet Traveler+) senza glutine, appassionata narratrice di storie. Scrivo in italiano e inglese, parlo (mangio e sogno) fluentemente in italiano, inglese, francese e russo. Quando non scrivo, cucino, testo ricette dolci e salate per diete speciali, fotografo (anche in pellicola). Non necessariamente in quest’ordine.
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