Spaghetti Aglio, Olio e Peperoncino
A traditional Italian staple from the Campania region. Naturally vegan and dairy-free, this classic dish offers a deeply comforting flavor profile. It pairs perfectly with a crisp green salad for a light weeknight dinner. The recipe features a savory, garlicky aroma balanced by a subtle kick from fresh chili peppers, resulting in a beautifully emulsified, velvety sauce.
Ingredients
Main Ingredients
Method
Preparation
Peel and finely chop or crush the garlic cloves.
Finely chop the fresh chili pepper and coriander.
Cooking
Pour the extra virgin olive oil into a cold pan, then add the chopped garlic and chili pepper.
Heat the pan over very low heat until the garlic starts to sizzle gently and becomes lightly golden without browning.
Boil a large pot of salted water and cook the spaghetti for 6 minutes, ensuring it remains very al dente.
Stir half of the chopped coriander into the oil, then pour in a ladleful of pasta water to cool down the pan and halt the frying.
Drain the spaghetti, reserving the remaining cooking water. Transfer the pasta directly into the pan with the infused oil.
Pour two additional ladles of pasta cooking water into the pan. Toss and stir the pasta vigorously over medium heat for a few minutes until the starch combines with the oil to create a velvety emulsion.
Garnish with the remaining fresh coriander and serve immediately.
Chef's Notes
Serve immediately while hot and creamy.