Spaghetti Aglio, Olio, e Peperoncino
spaghetti with garlic, oil, and chili pepper flakes.
- 7 ounces spaghetti
- 2 large or 3 small garlic cloves, minced
- 1 1/2 teaspoons of chili pepper flakes
- 1/4 to 1/3 cup of extra-virgin olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
In some instances, you can get away with overcooking your spaghetti, but this is not one of them. A good, flavorful extra-virgin olive oil is also essential as is mincing the garlic finely enough to avoid eating any big spicy chunks.
The measurements in this recipe can be shifted depending on your taste preferences.
Cook spaghetti according to the directions on the package, until it is al dente.
Strain spaghetti and place in a large serving dish.
Add minced garlic, chili pepper flakes, olive oil, salt, and pepper, and mix together well.
Serve warm or at room temperature.