When I think of authentic Italian pasta dishes, this has to be one of the first that comes to mind. It is probably the simplest and easiest pasta dish to make. And needless to say one of the most delicious.
I can remember at midnight the night of our wedding reception (we had a second reception on our arrival in Italy), my husband’s uncle had the restaurant kitchen cook up bowls and bowls of spaghetti, aglio, olio and peperoncino for all the guests.
It was a tradition to serve this dish at midnight during a big party or get together. This simple dish became part of a beautiful memory for me.
When summer comes around and fresh tomatoes are coming out of our ears, my husband likes to add chopped fresh tomatoes and basil to this dish, so either simple or dressed it is an easy, appetizing Italian pasta dish. Buon Appetito!
Spaghetti, aglio, olio e peperoncino (garlic,oil and hot pepper flakes)
- 1/4 cup olive oil 50 grams
- 2 cloves of garlic chopped
- 1/2 - 1 teaspoon hot pepper flakes 1-1 1/2 grams
- 3 cups cooked spaghetti add approximately 15 minutes to boil water and cook the pasta
- 6-8 cherry tomatoes quartered if desired
- 4-5 leaves fresh basil cut if desired
Cook pasta al dente, 2 minutes before pasta is cooked in a large deep frying pan add olive oil, garlic, hot pepper flakes and cook on medium heat for about 2 minutes, stirring occasionally (being careful not to let anything burn). Turn off heat and immediately add 3 cups of cooked spaghetti, toss together gently. Serve immediately.