1/2 Photos of Spaghetti Aglio Olio E Peperoncino (Garlic, Oil & Peppers)
This recipe is from Pasta Cooking by Jeni Wright, c. 2002. The cook's tips (from the book) are as follows: 1) Since the oil is such an important ingredient here, only use the very best cold-pressed extra virgin olive oil, 2) Don't use salt in the oil and garlic mixture because it will not dissolve sufficiently. This is why plenty of salt is recommended for cooking the pasta.
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- 1Cook the pasta according to the package instructions, adding plenty of salt to the water.
- 2Meanwhile, heat the oil very gently in a small frying pan or saucepan. Add the crushed garlic and whole dried chile and stir over low heat until the garlic is just beginning to brown. Remove the chile and discard.
- 3Drain the pasta and turn it into a warmed large bowl. Pour on the oil and garlic mixture, add the parsely and toss vigorously until the pasta glistens. Serve immediately.
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Nutritional Facts for Spaghetti Aglio Olio E Peperoncino (Garlic, Oil & Peppers)
Serving Size: 1 (132 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 555.8
- Calories from Fat 196
- Total Fat 21.8 g
- Saturated Fat 3.0 g
- Cholesterol 0.0 mg
- Sodium 6.6 mg
- Total Carbohydrate 75.9 g
- Dietary Fiber 3.3 g
- Sugars 2.3 g
- Protein 13.3 g