This is the most basic Italians recipe: simple and speedy but with gorgeous flavours!

Spaghetti Aglio Olio e Peperoncino: Spaghetti with garlic, olive oil and chilli!

You only need four ingredients, and it is a perfect meal-saver when you give an invitation to your friends to come over, but your fridge is empty!

High-quality ingredients are the single most important factor to make it right!

For this reason, I recommend using Extra Virgin Olive Oil “Il Vero” The green-golden colour and the delicious aroma of this extra virgin olive oil can give a strong Italian twist to even the simplest of dishes. It has a fruity-floral flavour and slightly peppery aftertaste; this taste is a sign of the high quality of this oil. Made from the finest antioxidant-rich Coratina olives.

HOW TO USE

Drizzle with vegetable to finish off dishes. Use to make vinaigrettes for salads. Infused with all your favourite recipes. EVOO smoke point is around 215°C which makes it a good choice for most cooking methods.

This time I used wholemeal spaghetti. However, the original recipe is made with regular spaghetti.

Don’t forget that the improved recipe of this Italian classic is our famous “Pronto” Ready Spaghetti, a delicious pasta sauce that evolved from “Aglio, Olio e Peperoncino” adding a boost of taste with sun-dried tomatoes. The taste is just perfect, not too hot… just right!

Aprons on my friends!

Spaghetti Aglio Olio e Peperoncino

Ingredients for 4 people

• 320g Spaghetti
• 3 Garlic Cloves
• 3 Fresh Hot peppers
• 70g Extra Virgin Olive Oil “Il Vero”

First of all, bring a pot full of salted water to the boil and cook the spaghetti.

In the meanwhile prepare the seasoning. Peel the garlic cloves, slice them in halves and remove the stem inside.

Slice the cloves very finely, and do the same with the hot peppers. If you want to reduce the spiciness, slice the hot peppers lengthwise and seed them before cutting it into pieces.

Pour the Extra Virgin Olive Oil “Il Vero” in a large pan and warm it on a medium heat. Then, add the garlic and hot peppers. Gently fry them on a low heat for a couple of minutes, so as not to burn them. To ease this process, just tilt the pan, to obtain a uniform cooking.

As soon as the spaghetti are ready, drain them and pour them in the pan with the scented oil and add a ladle of boiling water.

Cook for a few minutes, to mix the different flavours all together.

Serve you Italian Spaghetti Aglio Olio e Peperoncino warm. Ideally, you could add some grated Pecorino on top!

All done! Enjoy and… Buon Appetito!