Restaurants›Buon Giorno Ristorante Italiano›Spaghetti Aglio Olio E Peperoncini Recipe

Spaghetti Aglio Olio E Peperoncini Recipe

Inspired by Buon Giorno Ristorante Italiano
Time25m
Serves4

olive oil, garlic & chilis

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Ingredients

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Pasta

Sauce & aromatics

Finish & garnish

Method

Pasta

1

Bring water to a rolling boil

Fill a large pot with about 4–5 liters of water. Bring to a vigorous boil over high heat and add 1 tablespoon coarse salt.

2

Cook spaghetti

Add 400 g dried spaghetti and cook, stirring occasionally, until al dente according to package directions (typically 8–10 minutes). Reserve 200 ml of the starchy cooking water before draining, then drain the pasta quickly.

Sauce & aromatics

3

Gently heat oil and infuse with garlic

While the pasta cooks, place a large, wide sauté pan over medium-low heat. Add 120 ml extra-virgin olive oil. Once the oil is warm (shimmering but not smoking), add the 6 thinly sliced garlic cloves in a single layer.

4

Control temperature to avoid burning

Cook garlic slowly for 2–4 minutes, stirring frequently, until it becomes pale golden and fragrant. If garlic browns too quickly, lower the heat. Remove and discard any pieces that burn (they become bitter).

5

Add chilies

Add 1.5 tsp crushed dried red chilies (or red pepper flakes) and the optional thinly sliced fresh red chili. Stir for 30 seconds to bloom the heat in the oil without burning the chilies.

6

Season the oil

Stir in 1 tsp fine sea salt and 1 tsp freshly ground black pepper to the oil-chili-garlic mixture.

Finish & combine

7

Combine pasta with flavored oil

Add the drained al dente spaghetti to the sauté pan over medium heat. Toss to coat in the garlic-chili oil.

8

Emulsify with pasta water

Pour in about 100–150 ml of the reserved hot pasta water and use tongs to toss and gently agitate the pasta for 1–2 minutes. The starchy water will emulsify with the oil to create a glossy sauce. Add more reserved water a bit at a time if the pasta seems dry.

9

Add herbs and finish seasoning

Remove the pan from heat and stir in 15 g finely chopped flat-leaf parsley and the optional 15 ml fresh lemon juice. Taste and adjust seasoning with additional salt or pepper as needed.

10

Serve

Transfer spaghetti to warmed plates or a shallow bowl. Offer 40 g finely grated Pecorino or Parmigiano at the table for those who want cheese. Serve immediately.