Instructions. Cook the spaghetti in a large saucepan of salted boiling water according to the packet instructions. About 4 minutes before the pasta is ready, heat 100 ml of olive oil in a large
Spaghetti aglio, olio e peperonico. 3 oz/ 85 g. of spaghetti. 1 tsp. red chili flakes (pepperoncini) 2 cloves of garlic. 3 Tbsp. extra-virgin olive oil. 1 bunch of fresh parsley. 1 Tbsp. unseasoned bread crumbs. 1 Tbsp. Parmigiano or Grana, grated. 1 tsp. sea salt (for the boiling water)
Winter coziness shines in our Pasta Aglio Olio e Peperoncino, a simple yet flavorful Italian dish that warms your heart with garlic and red pepper-infused olive oil. The subtle heat of red pepper

4 Tablespoons of extra virgin olive oil. 2 plump cloves of garlic (finely chopped). 2 small, dried hot chillis (pounded in a pestle and mortar).

To a large stainless steel skillet, add the olive oil, finely chopped garlic, parsley stems, and red pepper flakes. Cook over medium-low heat for about 3-4 minutes, until the garlic just starts to change color. 4. At this point, add a ladle of pasta water to the skillet. Cook for about 3-4 minutes, and add the spinach.
For one pound of pasta, Marcella Hazan’s aglio e olio calls for two teaspoons of finely chopped garlic. For half as much pasta, this recipe uses 3 bunches of scallions. I know, it sounds like too much. But it’s not. One bunch gets roughly chopped, then charred in a roaring-hot skillet until the pieces are blackened in spots and nearly
Reduce heat to low and add garlic. Sauté for a minute, until fragrant. Add red pepper flakes and sauté for 30 seconds. Add reserved pasta water, bring to a boil and cook until reduced by half. Add cooked spaghetti and bacon to the skillet and cook until the liquid is reduced to a thick sauce and coats the pasta.
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    • spaghetti aglio olio recipe