Pasta Aglio, Olio e Peperoncino
Published March 21, 2015
Photograph by Grant Cornett. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
Salt
2 to 3 whole fresh peperoncini (small red chiles), or small dried red chiles
⅔ cup extra virgin olive oil
4 garlic cloves, thinly sliced
¼ cup chopped Italian parsley
¾ pound linguine or spaghetti
Nutritional analysis per serving (4 servings)
65 grams carbs; 641 calories; 26 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 37 grams fat; 3 grams fiber; 298 milligrams sodium; 11 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put a pot of salted water on to boil. Remove the stems of the peperoncini, halve them lengthwise, then slice them into ¼-inch lengths. Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes. Add the parsley to the pan, and turn off the heat.
- Step 2
Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle. Drain, and reserve 1 cup of the cooking liquid.
- Step 3
When the oil has cooled for a couple of minutes, add ½ cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.
Private Notes
Comments
I'm not sure why this is considered a Roman staple for I grew up in a Neapolitan/Calabrian household in which this was a staple, especially on Friday fish nights as a starter. I would like to add that a topping of lightly toasted fresh breadcrumps, seasoned lightly with S&P and cheese of choice, either Parm or Pecorino, makes this very special. I do not use quite as much peporincino and often resort to red pepper flakes, resulting in pretty much the same goodness.
Reference to peperoncini might confuse folks. Spellcheck wanted to correct to double p. Worst thing is that someone might think it refers to the green colored pickled peppers by Mezetta.
Every recipe I've seen calls for crushed red pepper, the stuff available at every pizzeria in NYC. In Italy they sell peperoncini in the outdoor markets, it's simply crushed red peppers (they do the work for you).
Another example of trying to make a recipe more complicated than need be.
I just wanted to say that the comments section of this app is my favourite thing. It's the perfect antidote to all other online comments sections. Balanced, helpful, and informed.
This recipe is simply perfect. I know it’s already a simple recipe and a lot of us have a “from scratch” recipe in our heads, but this is really a great foundation and tastes as it should.
Didn't work for me. Oily but not garlicky. Calling it a fail.
Very good, I appreciate it’s meant to be an oily pasta, but there was really way more oil than needed for the amount of pasta, you’d have had to be drinking it out of a spoon. I saved it and put it on pasta later in the week.