Mangiamaccheroni - courtesy of FXCuisine.com
Ciao!
I've decided to serve up one of my favorite easy home-cooked recipes. It is The Italian cook's ode to simplicity. I love it so that I have named my blog after it, Spaghetti Aglio, Olio e Peperoncino.
"Aio e oio," like we say in the Eternal City, is a classic Roman institution. It's made with very few basic ingredients, so it works as a perfect fix when the pantry's empty and no one's bothered to go grocery shopping.
2 garlic cloves (or more to taste), finely chopped
1 dried peperoncino red chili pepper, crumbled, or more to taste (don't overdo it)
50 ml (1/3 cup) extra virgin olive oil
500 gr (1.1 lb) spaghetti
Meanwhile sauté minced garlic and peperoncino in the oil until the garlic begins to tan. Remove skillet form the stove, you don't want the garlic to burn and turn horribly bitter.
When the spaghetti are just shy of being al dente, drain them well, transfer them to the flavored oil skillet and toss them for a few minutes to blend flavors, again over vivacious heat.
DO NOT serve dusted with grated Parmigiano or Pecorino Romano. Some folks do, including some Romans. Purists like me don't.
Buon Appetito!
I've decided to serve up one of my favorite easy home-cooked recipes. It is The Italian cook's ode to simplicity. I love it so that I have named my blog after it, Spaghetti Aglio, Olio e Peperoncino.
"Aio e oio," like we say in the Eternal City, is a classic Roman institution. It's made with very few basic ingredients, so it works as a perfect fix when the pantry's empty and no one's bothered to go grocery shopping.
2 garlic cloves (or more to taste), finely chopped
1 dried peperoncino red chili pepper, crumbled, or more to taste (don't overdo it)
50 ml (1/3 cup) extra virgin olive oil
500 gr (1.1 lb) spaghetti
Meanwhile sauté minced garlic and peperoncino in the oil until the garlic begins to tan. Remove skillet form the stove, you don't want the garlic to burn and turn horribly bitter.
When the spaghetti are just shy of being al dente, drain them well, transfer them to the flavored oil skillet and toss them for a few minutes to blend flavors, again over vivacious heat.
DO NOT serve dusted with grated Parmigiano or Pecorino Romano. Some folks do, including some Romans. Purists like me don't.
Buon Appetito!
21 opinions so far:
Delicious!! This is one of my favorite quick suppers. If I get to teach cooking next fall, this is definitely one of the basic recipes I'll use.
Yummy! It's early here and I'm ready to go make this for breakfast. Well, maybe not. Garlic for breakfast might not work out today.
Once in Mexico we had something like this. They called it spaghetti al burro. I still make my own version once in a while and remember our trip.
anno - wait, did you just say, teach cooking? Woo hoo! Can I sign up? Love cooking classes. Tell me more about it, please.
Susan - Unless you're planning a surprize visit from a vampire, I suggest you stick to garlic for lunch and dinner. Aperitivo, maybe - but I'd refrain from consuming it at breakfast. Make this and report back. Ciao
This is one of my favorite dishes too :)
Ciao Ele-
Of course, this is one of my all time favorite meals and like you said, very easy to make. I don't mince the garlic though, I smash and leave all the oils in the garlic when I drop it in the olive oil. The oil cooks so fast and hate the bitterness.
Un abbraccio forte.
This is one of my favourite pasta dishes!!!! Think I'll make it for dinner tomorrow night.
Thanks for visiting my blog. You're welcome anytime for things Africa (mainly southern Africa for me at the moment)
Ciao
Janet
Philip - I have this repulsion for garlic crushers, hence the mincing. But smashed cloves work ok too. Have you ever tried flavoring oil with the garlic "in camicia," that is without peeling the husk off? It tends to take a bit of the edge off. I'm more of a oomph garlic person myself. Ciao
Janet - So glad you could stop by. You're always welcome. Prepare this and report back. South Africa...ahh, such fond memories!
ummm, I love it. I eat it often and didn't know what it was. I thought it was me being lazy. Huh! Ever do it with homemade pasta. Good lord, it's devine!
(Thank you for all of your kindesses round my way. You are really very good to me.)
I hate to admit it, hmm, will you still like me afterwards? - but I DON`T like garlic.
Am I lost for the Italian cocina??
It seems it’s everyone's favourite spaghetti, so easy *even* for us lazy Roman men lol. Of course, with parmigiano, nah, definitely not. Interesting your blog is named after it.
City girl - glad you like it. Twirl up and enjoy.
Erin - Will try the homemade rendition, it sounds interesting (I never tried it, THAT's being lazy). You're the one that's good to us readers, silly!
Angela - ...YOU WHAT? (OK, I still like you)
Manofroma - Buon appetito, Maestro :)
I couldn't pronounce this dish as a child. I still call it "spaghetti I-O-U" LOL
It's delicious!
That's funny. I owe you too, ciao!
Okay, I'm going to embarrass myself here and ask why is parmigiano not used in this dish?
I'll do it the real way, of course, but is there a clear reason for this custom? Want to keep the flavors of the other ingredients pure?
I'm pretty sure I had this once, though there's not a lot of authentic Italiano around my home. How could you go wrong with garlic and good oil?
Thanks for the visit Lola!
sallymandy - yes, in this case the parmigiano would totally nullify the garlic/oil/peperoncino bite. It would be like pulling a stiff, itchy wool blanket over a crisp linen bedsheet.
I'm with you on that, you can never go wrong with simple. Buon appetito!
Okay, I get it. Thanks.
I'm so hungry now.
nothing like being a bit behind in my blog reading...i have to comment because i have been eating aglio oglio all my life thank God! It is so simple yet so so yummy...i am so hungry now!
I love this recipe and I would make it but I am completely out of olive oil! But I am making a dinner from my pantry until shopping day.
Funny, my fathers side of the family is from Firenze and they ALWAYS serve this with Parmesan. I love its simplicity.
Lisa~ Sorry to get back this late!! Comment must've slipped in the remodeling melee. Thank you!!
Italianmamachef~ Uh oh, never be out of olive oil!! Did you read my pantry post? :)
Anonymous~ As I said some like it cheesy. There is no decree that forbids it, I am part of those who aren't particularly fond of grated Parmigiano with this dish, that's all. And yes, the simplicity of it is part of its charm.
Thank you for your comments!
This is the original Italian recipe. Translate it and cooking spaghetti!
http://www.ostematto.it/primi-di-terra/110-spaghetti-aglio-olio-e-peperoncino.html
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