Here’s a recipe for Spaghetti Quadrati Aglio e Olio e Peperoncino:
Ingredients:
- 400g Spaghetti Quadrati (square spaghetti)
- 6 cloves of garlic, thinly sliced
- 1-2 red chili peppers, sliced (adjust to taste)
- 100ml extra virgin olive oil
- Fresh parsley, chopped (optional)
- Salt, to taste
- Grated Parmesan cheese (optional)
Instructions:
- Boil the Pasta:
- Bring a large pot of salted water to a boil.
- Add the Spaghetti Quadrati and cook according to the package instructions until al dente.
- Prepare the Sauce:
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Add the sliced garlic and chili peppers to the skillet.
- Cook, stirring frequently, until the garlic is golden and fragrant, but not burnt (about 2-3 minutes).
- Combine Pasta and Sauce:
- Once the pasta is done, reserve about 1 cup of the pasta cooking water and then drain the pasta.
- Add the cooked pasta to the skillet with the garlic and chili oil.
- Toss well to coat the pasta with the oil mixture.
- If the pasta seems dry, add some of the reserved pasta cooking water, a little at a time, until the desired consistency is reached.
- Season and Serve:
- Season with salt to taste.
- If desired, sprinkle with chopped fresh parsley.
- Serve immediately with grated Parmesan cheese on the side, if using.
Tips:
- Adjust the amount of chili pepper based on your spice preference.
- Be careful not to burn the garlic, as it will turn bitter.
- For a richer flavor, you can add a pinch of red pepper flakes along with the chili peppers.
Enjoy your Spaghetti Quadrati Aglio e Olio e Peperoncino!
