Spaghetti Aglio E Olio Recipe
anchovy, sweet and hot peppers, parmigiano reggiano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Spaghetti
In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Prepare the Sauce
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and anchovy fillets, cooking until the garlic is golden but not browned.
- 3
Add Peppers
Stir in the sweet bell pepper (sliced) and red pepper flakes. Cook for another 2-3 minutes until the peppers soften.
- 4
Combine Pasta and Sauce
Add the drained spaghetti to the skillet. Toss to coat the pasta in the sauce, adding reserved pasta water as needed to achieve desired consistency.
- 5
Finish and Serve
Remove from heat. Stir in chopped parsley, grated Parmigiano Reggiano, and season with salt and pepper to taste. Serve immediately.
