SPAGHETTI AGLIO, OLIO, E PEPERONCINI
This is the classic recipe used by Italians for a simple yet flavorful pasta. It's the first dish that comes to mind on busy weeknights, fuel for late-night cram sessions like for "la note prima degli esami" (the night before final exams), impressing a boyfriend or girlfriend, or their parents, the times when the fridge is empty, or you just need a light starter to your meal. This is the epitome of comfort food in Italy.
Provided by Buckwheat Queen
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup of cooking water.
- Heat 4 tablespoons olive oil in a large skillet. Add chile and garlic; stir until fragrant, about 1 minute. Pour in 1/4 cup reserved pasta water and stir. Add drained pasta to the skillet and toss. Add extra pasta water if needed to keep the spaghetti moist but not soggy. Mix in parsley. Toss again and plate. Top with remaining olive oil, if desired. Serve immediately.
Nutrition Facts : Calories 694.5 calories, Carbohydrate 66.7 g, Fat 41.9 g, Fiber 3.3 g, Protein 11.9 g, SaturatedFat 5.9 g, Sodium 11.1 mg, Sugar 3.5 g
SPAGHETTI AGLIO, OLIO E PEPERONCINO
Make and share this Spaghetti Aglio, Olio e Peperoncino recipe from Food.com.
Provided by MizzNezz
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil spaghetti in salted water.
- Meanwhile, heat olive oil and add the garlic.
- Add the chili pepper, cook until the garlic is golden brown.
- Remove the chili pepper.
- When the spaghetti is done, immediately drain and put in large bowl.
- Pour the sizzling oil over the spaghetti, add parsley and toss to coat well.
SPAGHETTI AGLIO, OLIO, E PEPERONCINO CON BOTTARGA
Muggine bottarga (cured mullet roe) is an ancient traditional food from the island of Sardinia in Italy. I have enjoyed this treat for so many years I just had to share it with you. A classic pasta dish from Italy becomes a specialty by adding bottarga to it. Enjoy!
Provided by Buckwheat Queen
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat oil in a large skillet or wok over medium heat.
- Add garlic to the oil and cook until just warmed through, 1 to 2 minutes. Add chile pepper and stir together, reducing the temperature to medium-low. Continue stirring. The garlic should never become dark brown or crispy. If this has happened, the garlic is burnt and no longer appropriate for consumption.
- Drain the pasta, reserving at least 1 cup pasta water. Add the spaghetti to the oil mixture, still on medium-low heat. Stir or toss until all the spaghetti is well coated. Add 3/4 of the bottarga and stir to mix with the spaghetti, adding the reserved pasta water to hydrate as needed. There should be a little "sauce" when serving but not soupy.
- Divide onto 4 plates and sprinkle with chopped parsley and lemon zest; squeeze lemon juice over and sprinkle remaining bottarga on top right before serving.
Nutrition Facts : Calories 553.9 calories, Carbohydrate 87.6 g, Fat 15.8 g, Fiber 4.9 g, Protein 15.3 g, SaturatedFat 2.3 g, Sodium 10.8 mg, Sugar 3.6 g
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