Aglio e Olio

October 17, 2013

Aglio e Olio © kvalifood.com

Spaghetti aglio, olio e peperoncino is a Neapolitan pantry dish - garlic and chili gently cooked in olive oil, then tossed with pasta and starchy cooking water to form a light, glossy emulsion. Three ingredients, five minutes of active cooking. No cheese.

Ingredients

Serves 4

400 g spaghetti
80 ml extra virgin olive oil
4-6 cloves garlic, peeled, thinly sliced
2 dried peperoncini (or 1-2 fresh red chilies, sliced)
1 small handful fresh flat-leaf parsley, finely chopped
salt

Directions

Bring a large pot of generously salted water to a boil. Cook the spaghetti until 1 minute short of al dente. Reserve a mugful of pasta water before draining.
While the pasta cooks, heat the olive oil in a large skillet over low heat. Add the sliced garlic and chili. Cook gently for 3-4 minutes, stirring occasionally, until the garlic is pale gold. Do not let it brown. Remove from heat if the garlic is ready before the pasta.
Add a ladleful of pasta water to the skillet. Return to medium heat. Transfer the drained pasta into the skillet using tongs.
Toss the pasta in the sauce for 1-2 minutes, adding splashes of pasta water as needed to create a light, glossy emulsion that coats the strands.
Remove from heat. Add the chopped parsley, toss once more, and serve immediately. No cheese.

Notes

Slicing the garlic is the recommended default. Crushing gives stronger garlic flavor. Using whole cloves (removed before serving) gives the mildest result.
Remove seeds from fresh chilies for less heat. For dried peperoncini, break them open and shake out seeds, or leave whole for mild warmth.
For added depth, dissolve 2-3 anchovy fillets in the oil alongside the garlic. Traditional in some Neapolitan versions.
Toasted breadcrumbs are the traditional topping if you want added texture.