Garlic, Oil, and Chili Pepper: The Perfect Simplicity That Sets Your Taste Buds on Fire!
An Italian Classic That Never Fades.
Food lover friends, today we celebrate an icon of our cuisine, a dish that with its disarming simplicity gives intense emotions: garlic, oil, and chili pepper! But why does a dish with so few ingredients continue to win our hearts (and our palates)? The answer is simple: when made flawlessly, it’s an explosion of flavor that needs no frills. Golden and crispy garlic that scents the extra virgin olive oil, the vibrant spiciness of the chili pepper that warms the mouth, all enveloped by the creaminess of al dente pasta.
It’s a comfort food that tastes of home, evenings with friends, and that culinary genius born from the scarcity of ingredients.
But beware, friends, “simple” does not mean “trivial”! To reach perfection, every detail counts: from the choice of garlic to the quality of the oil, from perfect toasting to the final touch of parsley (if we really want to dare!), prepare to discover the secrets for garlic, oil, and chili pepper that will make you say: “Oh my, what goodness!”.
A Dish with Ancient Roots and Timeless Charm
It is a dish with humble origins, probably born in Lazio, but quickly spread throughout Italy for its simplicity and low cost, think of the old inns, where with a few ingredients a hot and tasty meal was prepared for travelers and workers. Garlic, oil, and chili pepper were basic ingredients, always available, and their combination created an energetic and tasty dish.
Over time, this recipe has become a symbol of poor but flavorful cuisine, a real bastion of Italian culinary tradition, its simplicity is its strength, a reminder that sometimes the best things are born from the humblest ingredients.
Below other delicious sauces:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn, All seasons
- Energy 376.20 (Kcal)
- Carbohydrates 34.91 (g) of which sugars 1.15 (g)
- Proteins 6.61 (g)
- Fat 24.36 (g) of which saturated 3.53 (g)of which unsaturated 0.51 (g)
- Fibers 2.31 (g)
- Sodium 817.47 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cloves garlic
- 1 fresh chili pepper (red, (or dried crushed, adjusting the amount to taste))
- 5 tablespoons extra virgin olive oil
- to taste salt
- to taste chopped parsley (fresh (optional))
- to taste water (from pasta cooking)
- 200 g pasta
Tools
- Pan Lagostina Every Casserole Semifondo Ø 9.5 inches in Stainless Steel 18/10 with Lagoseal Plus Base, Satin Exterior and Large Handles, Suitable for All Heat Sources, Including Induction
- Pot Lagostina Every Pot Ø 8.7 inches in Stainless Steel 18/10 with Lagoseal Plus Base, Satin Exterior and Large Handles, Suitable for All Heat Sources, Including Induction
Steps
Bring pasta water to a boil: Fill a large pot with salted water and bring it to a boil.
Prepare the garlic and chili pepper: Peel the garlic cloves and slice them thinly (or crush them slightly if you prefer a milder flavor and want to remove them after cooking). Wash the fresh chili pepper, slice it into thin rings (removing the seeds if you want to reduce the heat). If using crushed dried chili, keep it handy.Cook the pasta: When the water boils, throw in the spaghetti and cook it al dente, following the package instructions. Remember to reserve some pasta cooking water before draining.
Prepare the sauce: While the pasta is cooking, in a large pan (big enough to hold the pasta too), pour the extra virgin olive oil and heat it over low heat. Sauté garlic and chili pepper: Add the sliced (or crushed) garlic and chili pepper to the pan with the hot oil. Sauté gently for about 1-2 minutes, being careful not to burn the garlic, or it will become bitter. The garlic should turn golden and release its aroma into the oil.
Drain the pasta and toss: Drain the spaghetti al dente and add them directly to the pan with the garlic and chili-infused oil.
Add the cooking water: Add a ladle (or two) of pasta cooking water to the pan. This will help create a creamy sauce that will coat the spaghetti. Sauté and mix: Toss the pasta in the pan over medium heat for a couple of minutes, mixing well to combine all the ingredients and create a homogeneous sauce. If necessary, add more cooking water to achieve the desired consistency.Serve: Serve the garlic, oil, and chili pepper spaghetti hot. You can add a drizzle of raw extra virgin olive oil and a grind of black pepper if you like. The final touch (optional but recommended): A sprinkle of freshly chopped parsley adds a touch of freshness and color.
Tips, notes, variations for perfect garlic, oil, and chili pepper
Even though the classic version is unbeatable, here are some ideas to personalize your garlic, oil, and chili pepper:
With anchovies: A few anchovy fillets dissolved in the hot oil add a savory and intense flavor.
With toasted breadcrumbs: A sprinkle of breadcrumbs toasted in a pan with a drizzle of oil and a pinch of garlic powder adds crunch.
With fresh cherry tomatoes: A few cherry tomatoes cut in half and sautéed in the pan with the garlic add sweetness and freshness.
FAQ (Frequently Asked Questions)
What type of pasta can I use for garlic, oil, and chili pepper?
Spaghetti, linguine, or vermicelli are perfect for this sauce. Cook them al dente and drain them, keeping some cooking water.
