How to Make Pasta Aglio, Olio e Peperoncino: A Simple Italian Classic

Pasta aglio, olio e peperoncino (pasta with garlic, oil, and chili pepper) is a quintessential Italian dish that perfectly embodies the simplicity and flavor of Mediterranean cuisine. This classic recipe from Naples is not only delicious but also incredibly easy to prepare, making it a go-to meal for many Italians and pasta lovers worldwide. Let’s dive into how you can create this mouthwatering dish in your own kitchen.

Ingredients (Serves 4):

400g (14 oz) spaghetti or linguine
6 cloves of garlic, thinly sliced
2 dried red chili peppers, crushed (or 1 tsp red pepper flakes)
1/2 cup extra virgin olive oil
Salt to taste
Fresh parsley, chopped (optional)
Grated Parmigiano-Reggiano cheese (optional)

Instructions:

Prepare the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
Infuse the Oil: While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and crushed chili peppers. Cook gently for 3-4 minutes, stirring occasionally, until the garlic becomes fragrant and just starts to turn golden. Be careful not to burn the garlic, as it will become bitter.
Combine: Once the pasta is cooked and drained, add it to the skillet with the garlic and oil. Toss well to coat the pasta evenly. If the pasta seems dry, add a little of the reserved pasta water to create a light sauce.
Finish and Serve: Remove from heat and add chopped parsley if using. Toss once more and serve immediately in warm bowls. Offer grated Parmigiano-Reggiano on the side for those who wish to add it.

Tips for Perfect Pasta Aglio, Olio e Peperoncino:

01. Quality Ingredients: Since this dish has so few ingredients, their quality really matters. Use the best extra virgin olive oil you can find and fresh garlic cloves.

02. Al Dente Pasta: Cook the pasta until it’s al dente – still firm to the bite. It will continue to cook slightly when tossed with the hot oil.

03. Garlic Slicing: Slice the garlic thinly and evenly to ensure it cooks uniformly and doesn’t burn.

04. Chili Peppers: Adjust the amount of chili according to your heat preference. Traditional recipes use dried peperoncino, but red pepper flakes work well too.

05. Pasta Water: The starchy pasta water helps to create a light sauce and bind the flavors together. Don’t forget to reserve some before draining.

06. No Cheese, Traditionally: While many enjoy a sprinkle of Parmigiano-Reggiano, purists argue that cheese isn’t necessary and can overpower the simple flavors of the dish.

A Bit of History:

Pasta aglio, olio e peperoncino has humble origins. It was traditionally a late-night meal prepared by Neapolitan workers returning home, using ingredients readily available in most Italian kitchens. Today, it’s enjoyed at all hours and is particularly popular as a quick, satisfying meal.

This dish is a testament to the Italian culinary philosophy that great food doesn’t need to be complicated. With just a handful of ingredients and a few simple steps, you can create a pasta dish that’s bursting with flavor and steeped in tradition.

Whether you’re looking for a quick weeknight dinner or a late-night snack, pasta aglio, olio e peperoncino is sure to satisfy. Buon appetito!