Spaghetti with garlic, oil and chili peppers recipe (aglio, olio e peperoncino)

Even if you're not fond of any excessive spicy taste, we really have to recommend you these noodles! If you don't like too much chili peppers you can simply reduce the doses: the flavor doesn't change drastically and the dish becomes enjoyable by your soft palate.

Ingredients for Spaghetti with garlic, oil and chili peppers, 3 people

• 240 grams of Spaghetti;
• 1 cup of oil;
• 2 cloves of garlic;
• 1 dry red chili pepper, maximum length of 1 cm;
• coarse salt;
• 3 tablespoons of grated Parmesan cheese;
• 1 tablespoon of bread crumbs.

Preparation of Spaghetti with garlic, oil and chili peppers

First of all you have to boil the water for the spaghetti. I suggest you to start preparing the dressing only when you put the pasta in the boiling water.

Remove the skin from the two cloves of garlic, cut them in half and remove the green inner part. This is a neat trick: the garlic will be more digestible. Finally cut it into small pieces.

Put the oil in a shallow pan and heat it. When the oil is hot add the chopped garlic, the chili peppers and wait until the garlic is just slightly browned. Low heat, please!

Check your pasta. Once cooked, drain it, put it in the pan where the garlic lies and preserve a bit of cooking water: we will use it to hydrate the spaghetti.

Once again, light the fire under the oil pot and stir a little the spaghetti along with the garlic and the chili pepper. Add a spoon of cooking water if necessary. This step allows to the pasta to mix with the dressing. Be careful not to overcook it.

Finally add a gentle rain of Parmesan cheese, a tablespoon of bread crumbs and stir well. The breadcrumbs is a smart way to make the olive oil stick to the spaghetti.