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Friday, March 1, 2013

Spaghetti aglia e olio (e peperoncino) (Italian) (vegan)

This is the most simple but brilliant combination of the Italian cuisine. It couldn't be simpler than this really, and the fact that not much is added to the pasta allows the taste of quality stuff to really shine through. So if you're looking for a recipe to highlight your best pack of pasta, this is it. :)
Traditionally, this recipe originated in the region of Abruzzo, but it quickly spread to all of the country. It contains nothing but garlic, olive oil and chili flakes, sometimes also parsley to decorate. It may sound "too simple" or weird but it's truly delicious. Enjoy :)

Last year: Oven-baked chicken skewers with satay sauce (Indonesian).
Two years ago: Peanut butter hot chocolate milk, Chicken with peanut butter sauce (Thai) and Pigs in a blanket (British).

Ingredients (serves 2):
  • 30 ml olive oil
  • 5-10 ml extra virgin olive oil
  • 7-8 garlic cloves
  • 150-200 g spaghetti (ours were made with whole wheat)
  • 1/2 teaspoon salt
  • 2 teaspoons dried chili flakes
  • some fresh parsley to decorate (optional)

Heat the olive oil in a small pan. Peel and slice the garlic cloves and add them to it:

Let them fry slowly, on low heat. Meanwhile, boil the pasta according to package instructions. Drain and set it aside. When the garlic is golden, add the chili flakes to it. Also add the drained spaghetti and the salt and mix well:

Remove from the heat. Wait for it to cool a bit (just so that it's not hot anymore), then add the extra virgin olive oil and mix some more. Transfer to serving plates and top with some parsley, if using.
It's done, dig in! :)

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