-“Love, what are you making me for lunch today?”
“Guess what, love?! Today we’re having your favorite dish”!
-“Woohoo“!!!
That’s how it goes every time my boyfriend asks me this question and hears my answer!!
Garlic, oil, and chili pepper, three humble and simple ingredients that together create a perfect marriage. A classic of Italian tradition that I would never tire of eating.
The spaghetti with garlic, oil, and chili pepper are prepared in no time and are embarrassingly simple! With an almost zero cost, you bring to the table a truly unique dish!
Today I will reveal the secret of an iconic Italian dish, a triumph of simplicity and taste that has conquered tables around the world: spaghetti with garlic, oil, and chili pepper.
To be worthy of praise, it needs some care that we will see together!
Don’t be fooled by its very short ingredient list, because behind this apparent modesty lies an explosion of flavor that will conquer you at the first taste.
And, if we really want to put it all out there, Garlic, oil, and chili pepper represents a truly inclusive dish: lactose-free, suitable for vegans and vegetarians, and by choosing gluten-free pasta, it is also suitable for celiacs 🌈💛💚❤️
When was this dish born? The origins are uncertain, but it is believed to have originated between the end of the 19th and the beginning of the 20th century, probably in Campania or Lazio.
Some sources suggest it was a dish consumed by Sicilian sailors returning from fishing, looking for a quick and tasty way to season pasta on board.
Its simplicity and economy made it famous among the lower classes, who could rely on few ingredients to create a complete and tasty meal.
Garlic, oil, and chili pepper is a dish of the peasant tradition, where common and easily available ingredients were transformed into flavorful and nutritious dishes.
A variation of this dish that I particularly love is with the addition of anchovies and breadcrumbs, simple but so tasty!
What do you say, fancy preparing a good plate of spaghetti with garlic, oil, and chili pepper?! Follow me in the kitchen!
If you like easy and quick recipes, also try these delicious first courses!
- Cost: Very affordable
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz Spaghetti (gluten free for intolerant)
- Garlic (1 clove per person)
- 1 Olive oil (about 1/4 cup)
- Parsley (fresh finely chopped)
- Salt
- Chili peppers (fresh or dry depending on preference)
Tools
- Casserole
- Frying pan
- Cutting board
- Colander
Preparation
Useful tips to prepare perfect spaghetti with garlic, oil, and chili pepper:
The characteristic of this dish is 3 fundamental ingredients, without which we simply can’t go on!!
Garlic:
The classic recipe calls for about 1 clove of garlic per person. I don’t really set a standard since I use at least 4 for two people!! I love garlic; I put it everywhere, and when I prepare spaghetti with garlic, oil, and chili pepper, I certainly don’t skimp on the quantity!!
Olive oil:
Another sore point is the oil!! Why a sore point? Personally, I have never liked dishes that are too “oily” (as I define them!), and my early experiments with spaghetti with garlic, oil, and chili pepper always ended with a bit of disappointment!! Over time I understood why!!
I wasn’t using the right amount of oil for “fear” of overdoing it, without knowing that oil is one of the 3 main ingredients, essential to prevent the pasta from becoming dry and sticky.
By trying and trying again, I can tell you that for about 14 oz of pasta, the right amount of oil is about 1/4 cup or 1 tbsp of oil per person (even 1.5 tbsp per person is just fine). So adjust based on the amount of pasta you will prepare and don’t be afraid to add a bit more.
Chili pepper:
As for the chili pepper, I would say that, based on your personal tastes, you can adjust the quantity and choose either fresh or dried. I love the chili pepper my mom Morena prepares, fried and preserved in oil, but when it runs out, I prefer to use the dried one.
So, let’s get to it!! To prepare a plate of spaghetti with garlic, oil, and chili pepper, there are few tips to follow but very important for perfect success.
Take a non-stick pan. It would be better to use the classic aluminum pans, but if you don’t have them, a non-stick pan is fine too.
Put the olive oil inside, turn on the heat to the lowest flame. Peel the garlic cloves and slice them not too thinly to prevent them from burning during cooking (if you prefer, remove the garlic core; I don’t remove it!).
As soon as the oil has slightly warmed up, add the garlic cloves and also add the chili pepper. If you use the fresh one, slice it thinly, if you use the dried one, adjust to your taste for the quantity.
Let it go on the lowest flame always checking that the garlic does not burn, it is essential that it does not happen otherwise the flavor of the whole dish will be less pleasant.
Put a casserole with water to boil. Meanwhile, wash some fresh parsley well, dry it, and chop it. In the classic recipe, parsley is not always included, but in my humble opinion, it gives the dish an extra kick!!
As soon as the water boils, add the spaghetti and salt. Always check the pan with the garlic; if it has colored too much, remove it immediately from the heat; otherwise, continue without ever increasing the flame.
Boil the pasta and drain it al dente at least 2 minutes before in the pan with the garlic. At this point, toss the spaghetti for a few seconds on the gas, then turn off the flame, remove the pan from the heat, and continue stirring. Add a bit of cooking water (only if it’s too dry) to make it creamier.
Mix with a ladle and serve immediately with a nice sprinkle of fresh parsley.
Your spaghetti with garlic, oil, and chili pepper is ready, enjoy your meal and see you at the next recipe!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
How to prevent garlic from being too strong?
Sauté it gently until golden and fragrant, but not dark. Burned garlic becomes bitter and very pungent in flavor.
If you prefer a milder flavor, you can slightly crush the garlic cloves, sauté them in oil for flavoring, and then remove them before tossing the pasta.
Or for a milder taste, you can use garlic in its skin. Leave the cloves whole with the skin and crush them slightly. This way they will release a less intense aroma in the oil.What is the best type of chili pepper to use?
Fresh: If you like a strong spiciness, fresh chili pepper is ideal. You can use a whole part for a lighter heat (which releases flavor during cooking and then is removed) or slice it thinly (with or without seeds depending on the desired intensity) for a more widespread spiciness.
Dried (crushed or flakes): It’s a convenient and versatile choice. Adjust the amount to your taste.
Chili oil: If available, you can use it instead of regular oil for a delicate and uniform flavor.What are the most common variations?
Garlic, oil, and chili pepper represents a base from which to create other delicious variations. Here are a few:
Toasted breadcrumbs: previously toasted in a pan with a little oil and then added at the end on the pasta for a crunchy note.
Olives (black or Taggiasca) and capers: added to the seasoning for a more Mediterranean and savory flavor.
Fresh cherry tomatoes: sautéed in a pan with oil, garlic, and chili pepper without cooking too much, to give the dish a sweet and acidic note.
Anchovies: melted in hot oil for a more intense and enveloping flavor.
Grated Pecorino cheese: a generous sprinkle of Pecorino, especially used in central-southern Italy.
Clams or shrimp: to turn this basic dish into a truly unique seafood dish.
Canned tuna fillets: to transform this simple dish into one of the favorite dishes for students away from home: pasta with tuna!How to reheat spaghetti with garlic and oil without them drying out?
In a pan:
It’s the best method. Add a drizzle of oil and a bit of water or broth (about one or two tablespoons per serving) and heat over low heat, stirring gently until hot. The water will help rehydrate the pasta.
In the microwave:
If in a hurry, you can reheat them in the microwave at medium power, adding a tablespoon of water per serving and covering the dish. Stir halfway through cooking to heat evenly.How to get a creamy sauce that isn’t too oily?
Use the right amount of olive oil. I personally use 1 to 1.5 tablespoons of oil per person. With the starch released from the pasta during cooking, you can create a creamy sauce. Just set aside a bit of cooking water and, once the pasta is drained into the pan with garlic and chili, add as needed to get an irresistible creaminess.
Which wine is best paired with pasta with garlic, oil, and chili pepper?
Dry and fresh white wines are ideal. Some examples include: Vermentino; Greco di Tufo; Sauvignon Blanc
Pinot Grigio; Falanghina; Trebbiano; Chardonnay.
