RomanItalian
Spaghetti Aglio, Olio e Peperoncino
by Manu Food · 60K subscribers on YouTube
A classic Roman pasta dish with a twist: blended garlic in hot water to avoid burning and ensure a smooth, uniform flavor. Finished with parsley, dried chili, and a drizzle of raw olive oil.
- Difficulty
- easy
Ingredients
7 items- GarlicRemove the internal germ before using
- Hot WaterHot boiled water to blend with garlic
- SpaghettiBronze-die pasta recommended, e.g., from Antiche Tradizioni di Gragnano
- SaltFor salting the pasta water
- Extra Virgin Olive OilDivided: for cooking the garlic and for finishing raw
- Dried Chili PepperDried red chili for color; fresh chili can be substituted (sautéed earlier)
- ParsleyFinely chopped
Method
- Remove the germ from the garlic cloves and place them in a blender jar.
- Add hot (boiled) water to the garlic and blend until smooth.
- Bring a pot of salted water to a boil and cook the spaghetti until al dente.
- While the pasta cooks, pour extra virgin olive oil into a cold pan and add the blended garlic. Do not turn on the heat yet.
- Turn on the heat and warm the oil and garlic gently.
- When the pasta is al dente, drain it and transfer to the pan with the garlic oil. Finish cooking the pasta in the pan, adding pasta water little by little if it dries out, so the pasta absorbs the garlic flavor.
- Near the end of cooking, add finely chopped parsley and dried chili (for more color; fresh chili may also be used and sautéed earlier).
- Toss and stir until creamy.
- Finish with a drizzle of raw extra virgin olive oil and toss again.
- Serve with an extra sprinkle of dried chili if desired.
