Aglio Olio Peperoncino
This is a super quick and easy pasta dish that can be thrown together in the length of time it takes to cook your pasta. As this dish comes together in a matter on minutes, you will need to have your ingredients chopped and ready to go before you start. This dish is best eaten fresh as it doesn’t reheat well, but guarantee there wouldn’t be any left to reheat anyway! We usually make this with spaghetti or linguine, but I didn’t have any in the house so I just used some garlic infused tagliatelle. It worked out fine, but my preference is the slimmer noodle. This is a great veggie dinner that is on regular rotation in our house, as we are trying to cut back on our meat consumption. We usually have this with some crusty bread and a side salad with mixed leaves and a balsamic & olive oil dressing.
Ingredients
Serves 4 | 535 calories per serving
500g dried spaghetti / linguine
5 cloves garlic (minced fine)
1 large red chilli (chopped fine)
Small bunch fresh parsley (chopped fine)
75g freshly grated parmesan cheese
salt & pepper to taste
Method
Salt & heat your pasta water until it’s at a boil. Once boiling add your pasta and cook for the shortest length of time it says on the packet once at a boil again (eg. if it says ready in 8-10 minutes, set your timer for 8 minutes).
In a skillet heat your olive oil on a very low heat and simmer your garlic and chilli. You want to infuse the oil with the flavours and therefore you don’t want to colour your garlic at all. Stir regularly so that it doesn’t burn or stick.
About 2 minutes before your timer is set to go off for your pasta, add 3/4 of your parsley and stir with the chilli & garlic.
Add 2 ladles of starchy pasta water to the oil mix, with a little salt & pepper and stir together.
Drain the pasta when timer goes off and add the pasta to the skillet and toss everything together.
Add 3/4 of your cheese as well as the remaining parsley until everything is evenly coated.
Serve immediately with the remaining parmesan sprinkled across each dish.
