Chef Sergio Corbia: Spaghetti Aglio, Olio e Peperoncino
Spaghetti Aglio Olio e Peperoncino
Prep. time: 10
Cook Time: 10
Difficulty: 2 out of 5
350/400 gr of Spaghetti (Must Be Italian Brand - 100% Made in Italy)
5/6 Clove of Garlic
Dried red chili flakes (Spicy)1/2 cup
4 table spoon EVO (Extra virgin olive oil COLD PRESS)
Sea salt to Taste
Cook pasta accordingly.In a warm skillet warm up oil. Add garlic and chili and roast until golden brown. Add salt and pepper to taste.
Turn off heat and let cool off.
When pasta is ready, drain and add to skillet, sauteed gently and add a sprinkle of parsley.
Instead of Dried red chili flakes you can use fresh organic jalapeno.
is a traditional Italian pasta dish coming from Naples.
The dish is made by lightly sauteeing minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added.
Many New York Italian-Americans refer to the dish as "alla-ul" due to the influence of Southern Italian pronunciation in the area.
Check more recipes from Chef Sergio Corbia