Aglio Olio Peperoncino
Craving pasta but want to avoid cheese? Try this spaghetti cooked with a simple base made of olive oil, finely chopped garlic cloves and red chillies. Garnish it with parsley leaves.
Chef Vicky Ratani`s Aglio Olio Peperoica recipe
Cuisine

- Italian

Serves

- 2

Cooking Time

-10-15 Min

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • 6 to 7 garlic cloves
  • 2 red chillies
  • 2 tbsp olive oil
  • 500 gm spaghetti
  • Parsley
  • salt
  • Boiling salt water

HOW TO PREPARE AGLIO OLIO PEPERONCINO

  1. 1

    Heat olive oil in a pan under a low flame and sauté finely chopped garlic and red chilli.
  2. 2

    Add some salt.
  3. 3

    Then turn the gas off.
  4. 4

    Cook spaghetti in the boiling salt water.
  5. 5

    Take a little water from this and set aside.
  6. 6

    Drain the remaining water when the pasta is cooked.
  7. 7

    Re heat the pan with sautéed garlic and chilli and add the pasta to it.
  8. 8

    Mix well.
  9. 9

    Pour the pasta water into it and mix again.
  10. 10

    Add chopped parsley to this and mix.
  11. 11

    Transfer the contents to a serving plate and serve hot.
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Vicky Ratnani

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Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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