Spaghetti Aglio e Olio
or Chili Spaghetti

Easy, quick and informal!

Spaghetti aglio e olio or chili spaghetti, the garlic pasta recipe with extra vergin olive oil and dried crushed chilies. A contribute of flavor and spiciness to a variety of Italian pasta recipes.

A traditional, spicy hot Mediterranean recipe, though there's a funny dispute between Naples and Rome for the origin of this dish.

This recipe is indeed simple, it's so easy to prepare when you are in a rush. It's very informal, uncomplicated but not tasteless.

Good for vegetarians, and if you are a hot spicy food lover this dish will completely satisfy you.

Chili Spaghetti

1 lb (gr 454) spaghetti
2 big garlic cloves
¾ cup (¼ pt) (ml 177) extra vergin olive oil
1 or 2 up to your taste, dried hot red chili or flakes
½ cup (gr 113) fresh chopped parsley (optional)
2 tbsp (gr 28) sea salt

The smaller dried chilies are generally stronger than the large ones. Usally no Parmesan cheese is served with this recipe.

1. Set the water to boil in a pasta pot. Only when boiling add the 2 tablespoons of sea salt, drop spaghetti in and give a stir.

It will take you 7 minutes to cook spaghetti "al dente".

2. While spaghetti are cooking start to heat the olive oil in a large pan (I use a non-stick one). Slice the 2 garlic cloves in quarters, add the chili broken in 2 or 3 pieces or the flakes, fry until the garlic begins to turn golden.

3. When spaghetti are done, drain and shake them in a colander. Turn immediately into the pan, mix well spaghetti with olive oil. Let it simmer together for 1 minute, and if you want add the parsley.

Spaghetti aglio e olio are ready to be served.


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