Spaghetti Aglio, Olio e Peperoncino (Spaghetti with Garlic, Olive oil & Chili peppers)
1 Pound dried spaghetti
5 Tablespoons good quality extra-virgin olive oil
5-6 Cloves of garlic, cut in half or finely minced
1 Teaspoon dried chili pepper flakes
Bring a large pot of water to a boil. Add a generous amount of salt (a few tablespoons) and then the spaghetti to the boiling water. Meanwhile, in a pan large enough to easily hold a pound of pasta, heat the olive oil over medium-high heat. The next step is very simple but it must be done well: as soon as the oil gets hot, add the garlic, wait a few seconds, and then as soon as the garlic becomes blonde - that is, just before it becomes brown - add the chili. It has to sizzle. Add about 3-4 Tbsp. of the boiling water from the pasta pot to the pan and set aside until the pasta is ready. If you used large cloves of garlic, remove them at this point. Cook your pasta very al dente and drain well. Immediately add the drained pasta to the hot sauce pan and toss for 2 minute to coat well.
Pairs Well With
I ran across this when I was in the Army. This little Gasthaus cooked it for me.
$$$Cost per Serving: $0.68, Recipe Cost $2.73