Spaghetti with garlic, oil and chili pepper 

How many times have you come back from a concert or a night at the game and you get super hungry? 

Let's face it: always! 

The most popular recipe of the night or quick improvisation, the one that saves lunch or dinner is Spaghetti Aglio, Olio e Pepperoncino. Very simple dish to make with only five ingredients: pasta, oil, garlic parsley and chili ... The secret to a perfect success of the recipe lies primarily in the choice of ingredients, among which the most important is undoubtedly the extra virgin olive oil, we advise you to use a 100% Italian and organic, coming from a small mill rather than from large retailers. Each of us has different preferences in terms of chili and garlic, who prefers dried chili, who removes the seeds, who inserts the whole garlic who chops it all. I strictly use fresh chili and slice the garlic very thinly.

A classic of our gastronomic tradition. This first course of pasta made with oil, garlic and chili, has always accompanied us. 

Who among us has never had a midnight spaghetti? 

And what better solution than this. A recipe with very few ingredients, simple, cheap and with a quick and easy procedure, but that gives a truly excellent result. If you are looking for a recipe for a spaghetti you can try my version of spaghetti garlic, oil and chili.

Turn on the stove and run to the kitchen.

It is possible to replace the dried chili with fresh chili. In addition, when the dish is cooked, you can stir the pasta with breadcrumbs toasted in a pan and scented with various aromas.

Ingredients

2 persons

For the spaghetti:

200 g spaghetti

2 cloves of garlic

1 fresh chili pepper

extra virgin olive oil to taste

parsley to taste

Preparation

Cook the spaghetti in boiling, salted water. Pour plenty of oil into a pan and add the finely chopped garlic cloves, deprived of the core, along with two stalks of parsley. Add the dried chili and cook over very low heat. Drain the pasta al dente and dip it in a pan with the sauce, after removing the parsley stalks. Add a little cooking water if necessary and the pasta for a few minutes. 

Stir out of heat with finely chopped parsley and extra virgin olive oil.