Description
This Spaghetti Aglio Olio e Peperoncino is spicy, garlicky, and cheesy. It's easy to make and really simple. The perfect quick dinner!
Ingredients
Units
Scale
- pinch sea salt
- 250g dry spaghetti
- 1/4 cup extra virgin olive oil, divided
- 6-8 cloves of garlic, thinly sliced
- 1 tsp crushed red pepper flakes or 1/2 red chili pepper, seeds removed, finely chopped (add more or less based on your heat preference)
- 1/2 tsp sea salt
- 1/4 finely chopped fresh parsley (I used flat leaf, plus more for garnish if desired)
- 1/2 cup grated parmesan or pecorino cheese (plus more for serving)
Instructions
- Start by cooking the pasta. It will cook while you prepare the rest.
- Bring a large pot of water with a pinch of salt to a boil and add the spaghetti. Cook according to package instructions (regular wheat spaghetti will take 11-13 minutes).
- While that’s cooking, heat a large pan over medium-high heat.
- Add about half of the olive oil, sliced garlic, red pepper flakes or chopped chili pepper.
- Lower the heat to medium to make sure the olive oil doesn’t burn and cook for 2 minutes stirring often. Once the garlic starts to caramelize slightly, add the rest of the oil, ½ tsp sea salt, and parsley. Cook for another 30 seconds or so and take off the heat.
- Before straining your pasta, make sure to save 1 cup of the pasta water.
- Strain and rinse the pasta and add it into the pan with the garlic.
- Set it over low-medium heat and toss the pasta with the garlic and oil. Add a splash of the pasta water to help coat the pasta.
- Sprinkle in the chopped fresh parsley and grated parmesan or pecorino cheese. Toss gently.
- Add more pasta water as needed, I usually add at least ½ cup. It makes it more sauce-y.
- Serve immediately garnished with more parsley, cheese, chili flakes, and a sprinkle of black pepper if desired.
Notes
Storing: Store any leftovers in an airtight container in the fridge for 1-2 days. Pasta doesn’t tend to store well and I find if it’s gluten-free, it always falls apart when reheating. If it’s regular spaghetti, it does fairly well when being reheated in a pan or saucepan with a good splash of water and more parmesan.
Nutrition
- Serving Size:
- Calories: 804
- Sugar: 3.7 g
- Sodium: 1045.9 mg
- Fat: 38.9 g
- Saturated Fat: 8.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 99.1 g
- Fiber: 12.2 g
- Protein: 25.3 g
