Spaghetti Aglio, Olio E Peperoncino (Spaghetti With Garlic, Olive Oil & Chili Peppers)

Spaghetti Aglio, Olio E Peperoncino (Spaghetti With Garlic, Olive Oil & Chili Peppers) is a dairy free, lacto ovo vegetarian, and vegan main course. One serving contains 559 calories, 17g of protein, and 19g of fat. This recipe serves 4. For 96 cents per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 24 people found this recipe to be tasty and satisfying. It can be enjoyed any time, but it is especially good for The Super Bowl. This recipe is typical of American cuisine. Head to the store and pick up salt, whole wheat spaghetti, red chili pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Gimme Some Oven. Overall, this recipe earns an amazing spoonacular score of 97%. If you like this recipe, take a look at these similar recipes: Aglio, olio e peperoncino (Pasta with Garlic, Oil and Hot Pepper), Spaghetti Aglio E Olio (pasta With Oil And Garlic), and Spicy Shrimp And Spaghetti Aglio Olio (garlic And Oil).

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Bring a large pot of water to a boil. Add a generous amount of salt (a few tablespoons) and then the spaghetti to the boiling water. Meanwhile, in a pan large enough to easily hold a pound of pasta, heat the olive oil over medium-high heat.The next step is very simple but it must be done well: as soon as the oil gets hot, add the garlic, wait a few seconds, and then as soon as the garlic becomes blonde - that is, just before it becomes brown - add the chili. It has to sizzle. Add about 3-4 Tbsp. of the boiling water from the pasta pot to the pan and set aside until the pasta is ready. If you used large cloves of garlic, remove them at this point.Cook your pasta very al dente and drain well. Immediately add the drained pasta to the hot sauce pan and toss for 2 minute to coat well.Note: The secret of this recipe is to avoid browning the garlic and being careful not to overcook the spaghetti. Be generous with the chili…if you can take it. Normally no grated cheese is needed.

 

Step by step:

1. Bring a large pot of water to a boil.

2. Add a generous amount of salt (a few tablespoons) and then the spaghetti to the boiling water. Meanwhile, in a pan large enough to easily hold a pound of pasta, heat the olive oil over medium-high heat.The next step is very simple but it must be done well: as soon as the oil gets hot, add the garlic, wait a few seconds, and then as soon as the garlic becomes blonde - that is, just before it becomes brown - add the chili. It has to sizzle.

3. Add about 3-4 Tbsp. of the boiling water from the pasta pot to the pan and set aside until the pasta is ready. If you used large cloves of garlic, remove them at this point.Cook your pasta very al dente and drain well. Immediately add the drained pasta to the hot sauce pan and toss for 2 minute to coat well.Note: The secret of this recipe is to avoid browning the garlic and being careful not to overcook the spaghetti. Be generous with the chili…if you can take it. Normally no grated cheese is needed.

Nutrition Information:

covered percent of daily need