Spaghetti Aglio, Olio E Pepperoncino


As part of my continuing efforts to work my way through every one of Italian Foodie’s recipes (!), I had a go at the rather exotic sounding “Spaghetti Aglio, Olio E Pepperoncino“. This roughly translates as “Spaghetti with garlic, oil and chili“. The recipe is as simple as it sounds – just gently heat some good extra-virgin olive oil, lightly colour the sliced garlic, then add some finely-chopped red chili and fresh flat-leaf parsley. Add some good quality spaghetti to the sauce (as the Italians do) and serve with plenty of grated Parmesan cheese. Very tasty and makes a great change from “red sauce”. Check out Lorraine’s recipe here. Thanks once again Lorraine!


5 Responses to “Spaghetti Aglio, Olio E Pepperoncino”

  1. 1 italian foodie May 20, 2009 at 11:51 pm

    hahaha I’ll have to start paying you for all these links and posts:) This is actually one of my favourite pasta dishes after linguine with clams! So easy and so much flavour! To change it a little you can add some anchovies and breadcrumbs – really nice addition!

  2. 2 Conor May 21, 2009 at 9:46 am

    Oh yeah! I’ll send you on my bank details! 😉

    I like the sound of the breadcrumbs. I think there’s something similar in one of Jamie Oliver’s books, I must dig it out.

  3. 3 reddhouse July 31, 2009 at 3:33 pm

    When you write ‘finely-chopped red chili’, what kind/name of chili are you using?

  4. 5 Deb September 5, 2009 at 6:00 pm

    I tried this meal at Stella Trattoria’s Restaurant in North Denver. It is the best pasta meal!! You can also request it with chicken and it is spectacular.

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