Boast of roman food: spaghetti aglio olio e peperoncino
Who has never improvised midnight spaghetti or a meal with friends? Spaghetti with garlic, oil and chili, “ajo ojo peperoncino” in roman dialect, is a must to try when in Rome.
The name of the dish is the list of ingredients: spaghetti, aglio (garlic), olio (Evo oil) e peperoncino (Chili). But beware of mistakes: no burnt garlic, overcooked pasta, low quality oil. You can add if you like a little chopped parsley at the end. This a dish that you will rarely find in restaurants. In other words ,you will be your chef and reviewer.
Hosting a fantastic spaghetti night with friends is essential – this simple recipe is ideal for satisfying the hungry tummies of your guests.
Ingredients for 4 people
- 300 g of bronze-drawn durum wheat spaghetti (preferably spaghettoni)
- 3 cloves of garlic
- 2 fresh chilies
- 90 g of extra virgin olive oil
- Chopped parsley of your choice
How to cook spaghetti aglio olio e peperoncino
While the spaghetti cook in salted water (abudant quantity), peel the garlic cloves. Taking care of remove the green sprout in the center. After that, in a large pan, put the extra virgin olive oil with the garlic (being very careful not to burn it). Then, add the fresh chili pepper (to which the stalk will have been removed) cut into thin slices. So, you can brown the ingredients just enough to obtain a gold color. When yor pasta is ready, drain the spaghetti al dente. Pour the pasta into the pan with the help of half a ladle of cooking water. Stir a couple of minutes. Try a delicious variant of the spaghetti aglio olio e peperoncino: with anchovy fillet or toasted breadcrumbs
Recommended wine for a pairing:
Frascati DOC: Medium straw yellow color, delicate aroma, aromatic, dry, round, soft flavor
