Spaghetti Aglio Olio e Peperoncino (Spaghetti Garlic Oil and Hot Peppers)
Summer is a time for relaxing, enjoying outdoor activities and gardening. Lunches are light and carefree, after all, I don’t won’t to spend a lot of time in the kitchen when its a beautiful day. I prepare many delicate pasta dishes and serve them as the main course followed by a summer salad, made from ingredients found in our garden. For dessert we have fresh fruit, in season, followed by a small cup of Italian coffee. Spaghetti Aglio Olio e Peperoncino, is a dish that can be prepared in about 15 minutes, in just one pot.
Spaghetti Aglio Olio e Peperoncino
(Spaghetti Garlic Oil and Hot Peppers)
1 large pot of boiling salted water
1 pound (450 g) dried spaghetti*
3 tablespoons Extra Virgin Olive Oil
2 or 3 cloves of garlic, finely chopped
½ teaspoon finely crushed dried hot red chilli peppers
Place spaghetti in boiling salt water and cook for about 8 minutes. Pasta should always be cooked al dente. Chop garlic and gather the other ingredients while the pasta is cooking. When pasta is ready drain in colander. Return the pot, that you used for cooking the pasta, to the burner add olive oil, garlic and red peppers. Sauté garlic and peppers for 1 minutes on medium heat, being careful not to burn the garlic. Garlic should remain white never brown. Add a splash of water to the pot. The water will emulsify the oil. Add the pasta and gently toss. Serve at once.
*Dried spaghetti which is made of high-protein semolina and whole eggs, stand up better for this dish than freshly made pasta. Its rough and slightly porous surface holds the oil tenaciously, ensuring that less oil will remain on the plate.