Today we are making spaghetti with garlic, oil, and chili pepper, a main course with a simple yet very tasty seasoning that originates from the southern Neapolitan cuisine. But also pasta alla gricia has its reason to exist, try it.
Spaghetti with garlic, oil, and chili pepper can also be substituted with another type of long pasta like vermicelli or linguine, but a good olive oil should never be missing. It’s one of the fastest recipes you can make, but you’ll need to follow certain steps if you want to leave a mark of their goodness on your guests.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 13.5 oz spaghetti (or vermicelli or linguine)
- 8 tablespoons extra virgin olive oil
- 3 cloves fresh garlic (minced)
- 1 fresh chili peppers
- 1 bunch chopped parsley (fresh)
Steps
Boil the water to cook the pasta.
Salt it and throw in the spaghetti.While the pasta is cooking, prepare a large pan, preferably a sauté pan.
Put it on the heat with the oil and the whole chili pepper and let it fry briefly.Turn off the flame and add the minced garlic cloves and chopped parsley to the pan.
Take a small espresso cup of pasta cooking water from the pot and set it aside.When the pasta is ready, cooked al dente, turn the heat back on under the pan, remove the chili pepper and throw in the pasta plus the cooking water you had set aside.
Sauté it over high heat for a few minutes, mixing it well.
Chop the previously fried chili pepper and sprinkle it over the spaghetti before serving them at the table.In the Roman version, after the cooking water, a handful of grated Pecorino Romano cheese is also added and mixed in the pan.
