Tuesday, January 10, 2006

Aglio, Olio e Peperoncino

Garlic, oil and peppers pasta
My husband will be single (sort of speak) for the next couple of days while I'm in Fresno and he'll be cooking bachelor meals for himself. One super easy and great tasting single-serving recipe to make is aglio, olio e peperoncino, which simply means garlic, oil and peppers. The key to this recipe is to lightly fry the garlic to a golden brown and not burn it. Good quality extra virgin olive oil is also important.


  • 1/2 pound spaghetti
  • 2 garlic cloves, sliced about 1/32" to 1/16" thick
  • 3 TBSP. extra virgin olive oil
  • 1 TBSP. Parsley, finely chopped
  • 2 Peperoncino or banana peppers, sliced 1/16" thick
  • Kosher salt
First, start boiling water in a large pot. Make sure you salt the water. Cook the spaghetti al dente and drain pasta, but leave it a little runny.

In a large non-stick skillet sauté the garlic and peperoncino (or banana peppers) in 2 tablespoons olive oil until golden brown. You want your garlic to caramelize NOT burn.

Add the cooked spaghetti into the skillet and add 1 additional tablespoon of oil and the finely chopped parsley. Toss and season with salt, if needed. Serve immediately.

photo by compressioncut

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