Spaghetti Aglio Olio e Peperoncino

Good extra virgin olive oil
Hot pepper – fresh or flakes
2 cloves garlic
1/2 lb. spaghetti

Start boiling the water for the pasta.  When it has come to a boil add salt and enough spaghetti for two people, approximately 1/2 lb.
Add oil to a sauté pan and put on medium-low heat.  Slice two cloves of garlic.  The thinner you slice the garlic the more intense the flavor, but also the more closely you have to watch it to make sure it doesn’t burn.  Add the garlic to the pan and watch carefully, adjusting the heat down to make sure it just becomes golden.  Add red pepper flakes to the pan along with the garlic, more or less depending on how hot you want it.

Drain the pasta once it is al dente and add it to the pan with the oil, garlic, and hot pepper.  Stir to coat.  Finish with a bit more fresh oil over the top, since oil loses some flavor when heated.

Serves two.

If you don’t like such a strong garlic flavor, you can remove the garlic from the oil before adding the pasta to the pan.
Fresh hot pepper is ideal, but since we don’t usually have it I use the flakes.
I like mine with parmesan on top, sacrilege I know, but it’s true.

I made this for lunch yesterday with the fresh pasta from the day before.  Admittedly I rolled the spaghetti way to fine, so I’ll have to try it thicker next time.  Also, this dough works really well for ravioli because it gets so thin, but it doesn’t come out al dente when put right into the pot after making it.  I wonder if I should try drying it, or if it is the lack of egg, which makes it softer.

This is one of Andrew’s favorite dishes, so we eat it on a fairly regular basis.


One response to “Spaghetti Aglio Olio e Peperoncino

  1. I just made this tonight. Delicious. I added some spinach because I wanted a veggie in there and used a little parm on top. Yummy.

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