RomanItalian
Spaghetti Aglio, Olio e Peperoncino (Traditional)
by Cucina con Ruben · 548K subscribers on YouTube
The classic Roman version of pasta aglio e olio e peperoncino: spaghetti boiled separately then tossed in a pan with garlic, chili, and olive oil. Simple, nostalgic, and full of flavour.
- Difficulty
- easy
Ingredients
7 items- SpaghettiUse a good quality pasta
- Garlic1 clove per serving, cut in half
- Peperoncino Rosso SeccoTo taste, mixed with green chili
- Green Chili PepperTo taste, mixed with red chili
- Extra Virgin Olive OilUse a fragrant olive oil
- Fine SaltFor pasta water and to taste
- Parsley(optional) — Fresh, chopped
Method
- Cut 1 garlic clove per serving in half (remove the green germ if present).
- Heat abundant extra virgin olive oil in a pan over low heat and add the garlic halves and a mix of dried red and green chili.
- Fry gently until the garlic is golden, then remove the pan from the heat to prevent the garlic from burning.
- Meanwhile, bring a pot of salted water to a boil and cook the spaghetti al dente.
- Drain the pasta and transfer it directly into the pan with the garlic oil.
- Toss the pasta over high heat for a few seconds, adding a splash of pasta water if needed to loosen it.
- Add chopped fresh parsley and a drizzle of raw olive oil, toss again, and serve immediately.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
