Ingredients for Aglio Olio E Peperoncino Garlic Oil And Chilli Pasta Sauce
- Extra Virgin Olive Oil
- Red Chile
- Garlic Clove
- Cooked Spaghetti
- Flat Leaf Parsley
- Salt to taste
How to Make Aglio Olio E Peperoncino Garlic Oil And Chilli Pasta Sauce
- Heat 4 tablespoons of olive oil in a large frying pan over medium-low heat.
- Add 2-3 finely chopped red chili flakes (or more, to taste) and 4-6 cloves of thinly sliced garlic. Gently fry for about 1 minute, until the garlic is fragrant and just beginning to color. Constantly monitor to prevent burning.
- Add 350g of cooked pasta (spaghetti, linguine, or your favorite shape).
- Stir in 1/4 cup of chopped fresh parsley.
- Season generously with salt and freshly ground black pepper to taste.
- Toss everything together until the pasta is well coated with the oil and chili garlic mixture.
- Serve immediately, garnished with extra parsley and a drizzle of olive oil if desired.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
23g
Carbs
7g
