Spaghetti Aglio & Olio e Peperoncino by Daniele Sorice

(Spaghetti with Garlic, Olive Oil and Peppers) by Daniele Sorice (Caserta/Italy)

Daniele Sorice

Ingredients to make this dish for two people: (See photo with illustration of ingredients)

  1. Acqua – litri 1,5 circa ( About 1.5 liters of water, or about 1.5 quarts)
  2. Olio extra vergine di oliva – q.b. (quanto basta) (Extra virgin olive oil as needed)
  3. Aglio – n. 3 spicchi ( 3 cloves of garlic)
  4. Peperoncino piccante – n.2 (2 small hot red peppers)
  5. Spaghetti di grano duro* – grammi 150 (hard-grain spaghetti noodles – 1/3 pound)Note from Lina: I suggest that you use Italian pasta when preparing this dish outside of Italy. The author provided specifics on the type of pasta he used for this illustration.(*Per questa ricetta è stata utilizzata pasta di “Gragnano (Napoli)” del tipo “Linguine”, con tempo di cottura di 11 minuti)
  6. Prezzemolo fresco ( a few sprigs of fresh parsleyNote from Lina: I suggest that you use Italian-style parsley, if available, as shown in the illustration. The presentation is much better and the taste is more exact
  7. Pinch of salt ( not shown in illustration)

spaghetti-ingredients
(Ingredients for Spaghetti with Garlic, Olive Oil and Peppers)

Pour the water, two cloves of peeled garlic and chili pepper into a large frying pan. Boil the water for 10 minutes then add the spaghetti and let it cook according to the instructions on the noodle package. Halfway through cooking add a pinch of salt to the top of the pan and mix the noodles using a wooden spoon:

Daniele Sorice: Spaghetti Aglio & Olio e Peperoncino
Daniele Sorice: Spaghetti Aglio & Olio e Peperoncino

Three minutes from the end of the cooking time, remove the garlic and hot pepper from the pan:

Daniele Sorice: Spaghetti Aglio & Olio con Peperoncino
Daniele Sorice: Spaghetti Aglio & Olio con Peperoncino

The water should be completely evaporated towards the end of the cooking time and the spaghetti should emerge from the water, as shown. If there is excess water, then remove that excess, otherwise if there is not enough water, you can add a little bit more until the consistency looks just like this photo:

Daniele Sorice: Spaghetti Aglio & Olio con Peperoncino
Daniele Sorice: Spaghetti Aglio & Olio con Peperoncino

Chop the other hot pepper and the other clove of garlic. Then, put the mixture of the hot pepper and clove of garlic in a small frying pan with the Italian Extra Virgin Olive Oil:

Daniele Sorice: Spaghetti Aglio & Olio e Peperoncino
Daniele Sorice: Spaghetti Aglio & Olio e Peperoncino

Pour the contents of the small frying pan (oil, garlic and hot pepper) into the larger pan with the spaghetti, adding the chopped fresh parsley at the same time:

Daniele Sorice: Spaghetti Aglio & Olio con Peperoncino
Daniele Sorice: Spaghetti Aglio & Olio con Peperoncino

Serve hot by adding a very light “spolverata” ("sprinkling") of fresh chopped parsley and a very thin drizzle of Italian Extra Virgin Italian Olive Oil –
BUON APPETITO!

Daniele Sorice: Spaghetti Aglio & Olio e Peperoncino
Daniele Sorice: Spaghetti Aglio & Olio e Peperoncino

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