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RECIPE
6 INGREDIENTS9 STEPS10MIN

Spaghetti Aglio Olio e Peperoncino

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Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
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Spaghetti Aglio Olio e Peperoncino is one of the world’s top ten dishes and it’s not hard to understand why! With just a couple of ingredients and barely any time, you can serve up one of the most traditional Italian dishes that exist: Spaghetti Aglio e Olio. The most important thing to remember is to cook your pasta al dente and use the best quality extra virgin olive oil you can find. Give it an extra kick with fresh or dried peperoncino and it really is the perfect match.

10MIN

Total Time
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
1/3 cup
Extra-Virgin Olive Oil
up to 6 tbsp
2 cloves
1 clove per person
10.5 oz
Pasta
1 handful
Rock Salt
to taste
Crushed Red Pepper Flakes
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Directions

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Step 1
Get a large pot full of water on the stove and bring it to a boil. Once it boils, add Rock Salt (1 handful) and Pasta (300 gram).
Step 2
While you are waiting you can prepare all of your ingredients. Finely slice the Garlic (2 clove) before cutting them into thin strips and then again into even smaller pieces.
Step 3
Now, chop up the Fresh Parsley (1 bunch) into small pieces, making sure to chop the stems finely too!
Step 4
Place your frying pan on the stove and turn it up to medium heat. Once it has started to warm add a generous amount of Extra-Virgin Olive Oil (5 tablespoon), and the garlic, gently mixing it into the oil using a wooden spoon.
Step 5
Once this has simmered for around 3-4 minutes, get a ladle full of pasta water and add it to the garlic mix.
Step 6
Keep an eye on the pasta cooking, and cook it between 30 seconds to 1 minute less than the packet instructions, before straining and adding it to the pan. You can use a set of long tongs to do this, adding a small amount of pasta water as you transfer the spaghetti.
Step 7
Mix the pasta through the oil really well, before sprinkling a very generous amount of the chopped parsley into the pan and mixing again.
Step 8
Increase the temperature on your stove to high heat and continue to stir for one more minute allowing the spaghetti aglio olio to really dance together in the pan.
Step 9
Now your pasta is ready! Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with some Crushed Red Pepper Flakes (to taste) and then an extra sprinkle of parsley. The authentic spaghetti aglio e olio recipe doesn’t include Pecorino or Parmigiano but if you like, feel free to sprinkle some grated cheese on top.

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