Skip to content

Spaghettini all’aglio, olio e peperoncino ©

June 28, 2012

A really quick and easy meal for when you are in a hurry.



4 Persons



250g spaghettini No 3

2 tsp salt for pasta water

6-8 cloves of garlic finely diced

3 dried chili

1-2 tbs finely chopped parsley

1 tsp salt

3 tbs olive oil



1. Fill a medium saucepan with water, add salt and put onto boil.

2. Peel garlic and chop finely, together with a little salt. Don’t squeeze, or put in blender! The more garlic the better!

3. Finely chop parsley.

4. Place olive oil, garlic and chilies in frying pan, to await pasta.

5. When water has come to the boil, add pasta, stir to separate and cook until pasta is “al dente”( see cookery terms) drain well in colander and add to frying pan along with garlic and chili. Toss rapidly over high heat for two minutes, just enough for the smell of garlic to emerge, with out colouring the garlic. Add parsley and serve immediately in warmed serving dish or individual plates.

Parmesan is not usually served with this in Italy, as it takes away from the taste and makes it heavy, but it is up to you.

Quick and excellent!



2 Comments leave one →
  1. June 28, 2012 10:01 am

    One of my favourites, simple yet satisfying 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: