A classic of Italian cuisine: simple, quick and flavorful. Spaghetti aglio, olio e peperoncino originate as a humble recipe from Mediterranean tradition and are prepared with a few quality ingredients.
Bring a large pot of salted water to a boil and cook the spaghetti al dente according to the times indicated on the package.
Meanwhile, heat the extra virgin olive oil in a pan over low heat.
Add the dried garlic powder and ground chili: let them infuse the oil for 1-2 minutes without burning.
Drain the spaghetti, reserving a ladleful of the cooking water.
Transfer the pasta to the pan with the flavored oil, add some of the cooking water and toss well to create a creamy sauce that coats the spaghetti.
Finish with a sprinkle of parsley for a touch of freshness and color.
Serve immediately, hot.
Pot
Pan
Colander
Ladle
Wine pairing
Consume immediately. If there are leftovers, store in the refrigerator for up to 24 hours and reheat in a pan with a drizzle of oil.
The real secret is the quality of the extra virgin olive oil and the balance between garlic and chili. Dishes should be eaten immediately to preserve the creaminess of the sauce.
Italia
| Energy (kcal) | 543.19 |
| Carbohydrates (g) | 18.95 |
| of which Sugars (g) | 1.17 |
| Fat (g) | 50.4 |
| of which Saturates (g) | 7.22 |
| Protein (g) | 4.01 |
| Fiber (g) | 1.32 |
