In Italy, this pasta is known as the famous “midnight spaghetti”! “Spaghetti Aglio, Olio e Peperoncino” is the Italian dish you can pull together in fifteen minutes and with nothing in your fridge...
A typical dish from Campania, a region in the Southwest of Italy, whose capital is Naples, known for the ancient ruins of Pompeii and the spectacular Amalfi coast.
The ingredients of this dish are all found in the region: Campania is the fourth Italian region for the production of oil with 10 different varieties of DOP (Protected Designation of Origin) extra virgin olive oils. The city of Avellino produces particular garlic with a high content of essential oils and an aromatic flavour and very spicy and elongated red chillies.
This iconic pasta is a classic example of easy cooking, making the most of simple ingredients. The hero here is the extra-virgin olive oil. In Italy, it is a favourite midnight dish to be prepared for friends during a party. It's easy to see why: every ingredient can be found in your pantry in a moment's notice. Simple, satisfying, and quick!
Try it at midnight with friends and a good glass of cold white wine…definitely Italian!
Ingredients
Pasta - Spaghetti N° 92F – 9211– brand Pasta Riscossa - La buona pasta italiana dal 1902 (imported to India by our Importer Chenab Impex) or Barilla Spaghetti (imported by our importer Max Foods India)
Extra Virgin Olive Oil – brand “Dolce Vita” (imported by Chenab Impex)
Garlic - cloves of garlic, sliced thinly (about 1 clove per person, without the germ)
Salt
Preparation
In a medium pot bring water to a boil. Once boiling, add salt to taste (it should taste almost as salty as the sea).
Add the pasta and cook it for 1 minute less than the suggested cooking time.
While the pasta is cooking, add half of the EVO oil and garlic to a large sauté pan. On medium heat, cook the garlic until it gets very fragrant and translucent (make sure not to burn it).
Add the crushed red chilli flakes to the pan and let them cook for 1 minute, then add a generous spoonful of pasta water.
When the pasta is almost cooked (remember, strain it 1 minute before its cooking time!), strain the pasta and add it to the sauté pan right away.
Cook for another minute in the pan, then add the parsley and the rest of the EVO oil and give it a nice toss in the pan until everything is incorporated.
The water-sauce will be whipped with the extra virgin olive to create a perfect emulsion of oil, water, and starch.
(Interesting Fact: The red chilli 🌶🌶🌶 in Campania is also a symbol of good luck!)