Spaghetti Aglio, Olio e Peperoncino with Garlic, Olive Oil and Chilli Spaghetti

Spaghetti Aglio, Olio e Peperoncino with Garlic, Olive Oil and Chilli Spaghetti

Who knew something as easy as this Spaghetti Aglio Olio e Peperoncino would taste so awesome?

Made with plenty of extra virgin olive oil, garlic (no need for peeling and reducing), and red pepper flakes! And the excellent part?

It can be prepared in 10 minutes! Serve hot with Chicken Piccata with Herb Roasted Potatoes or Lemon Rice Pilaf and Minestrone Soup

I’m terribly sorry for being lacking in action, but I had been working on something very exciting that I had was hoping to share with you very quickly.

It’s EPIC news. No more teasers! I had been working in close collaboration with “Yog Sattva” and the instructor “Puja Nagpal”.

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And due to this venture, cooking dinner has been difficult, to mention the least.

However, this weekend I was stimulated to get inside the kitchen and cook dinner like-something scrumptious, but on one condition: it needed to be incredibly easy!

So I remembered this Italian recipe Spaghetti Aglio Olio e Peperoncino that my son had taught me and was determined to recreate it.

I’m so satisfied I finally did. Only a handful of ingredients used and we were savouring a spiced-up garlicky masterpiece that was as scrumptious as one of those dishes that takes all day inside the kitchen.

Serve this with Chicken Piccata with Herb Roasted Potatoes or Lemon Rice Pilaf

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Spaghetti Aglio, Olio e Peperoncino with Garlic, Olive Oil and Chilli Spaghetti

Who knew something as easy as this Spaghetti Aglio Olio e Peperoncino would taste so awesome? Made with plenty of extra virgin olive oil, garlic (no need for peeling and reducing), and red pepper flakes!

And the excellent part? It can be prepared in 10 minutes!

Course Main Course
Cuisine Italian

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Servings 2 servings
Calories 158 kcal

Author Ranjeeta Nath Ghai

Ingredients

• 200 gm spaghetti
• 4 nos. garlic cloves crushed
• 50 ml olive oil
• 2 nos. red chilies deseeded and chopped
• 1 tsp finely chopped flat-leaf parsley
• 1 tsp salt and freshly ground black pepper to taste

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Instructions

1. Cook the spaghetti according to packet instructions. Drain and reserve two tablespoons of the cooking liquid.
2. In a frying pan over low heat, saute the garlic in the olive oil until golden but not browned. Add the chilies and the reserved cooking liquid.
3. Add the spaghetti and season with the chopped parsley, salt, and pepper.
4. Toss so that the spaghetti is coated in the olive oil mixture and everything is well combined.
5. Serve immediately with grated Parmesan or Pecorino Romano, if desired.

You might like to Try out the other Italian Dishes as well.

• How To Cook Homemade Vegetable Lasagne
• Recipe Of Minestrone Soup
• Chicken Piccata with Herb Roasted Potatoes or Lemon Rice Pilaf

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