Mangiamaccheroni - courtesy of FXCuisine.com
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 g (1.1 lb) spaghetti
Bring a gallon of salted water to a rolling boil and cook the 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.
Please do not serve dusted with grated Parmigiano or Pecorino Romano. Some folks do, including some Romans. I don't.