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Spaghetti With Aglio & Peperoncino Recipe

By CHP Admin On

Step 1: Bring a large pot of water to a boil. Salt it and add the pasta, which will take about 10 minutes to cook.

Step 2: While the pasta cooks, in a small pan gently heat the garlic cloves in the olive oil until the garlic is yellow, about 3 minutes. Add the peperoncino, and keep on low heat until the pasta is done. Remove the garlic halves.

Step 3: When the pasta is ready, drain it, return it to the pot, and toss with the peperoncino, oil and parsley. Grind on some black pepper and serve immediately.

Reprinted with permission from Laura Calder’s Dinner Chez Moi (2011 Harper Collins Canada).

[img_assist|nid=2061376|title=|desc=|link=popup|align=middle|width=225|height=282]

Ingredients

1 lb. spaghetti
6 garlic cloves, peeled and halved
6 tbsp olive oil
1 peperoncino, crushed (or 1/2-1 tsp chili pepper flakes, to taste)
2 large handfuls of chopped fresh parsley
Freshly ground black pepper

Directions

Step 1: Bring a large pot of water to a boil. Salt it and add the pasta, which will take about 10 minutes to cook.

Step 2: While the pasta cooks, in a small pan gently heat the garlic cloves in the olive oil until the garlic is yellow, about 3 minutes. Add the peperoncino, and keep on low heat until the pasta is done. Remove the garlic halves.

Step 3: When the pasta is ready, drain it, return it to the pot, and toss with the peperoncino, oil and parsley. Grind on some black pepper and serve immediately.

Reprinted with permission from Laura Calder’s Dinner Chez Moi (2011 Harper Collins Canada).

[img_assist|nid=2061376|title=|desc=|link=popup|align=middle|width=225|height=282]

Written By

CHP Admin

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  • Photographer James Ingram; food and props styling by Patti Hetherington
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