The idea that Italian pasta dishes are mostly based on tomato sauces or require large amounts of sauce to make them flavoursome is a myth that needs to be dispelled.
Pasta should have its own intrinsic flavour and quality, and today we give you a very simple and traditional pasta dish that is easy to make.
“Spaghetti aglio, olio e peperoncino” is spaghetti with garlic, oil and chilli.
Ingredients required are 300 grams of spaghetti, two garlic cloves, four red chillis, oil and salt.
If you don’t have fresh chillis you can use powered or chopped chilli, but be careful how much you use.
You can also use whole garlic cloves, slightly crushed before use.
Boil the spaghetti and in the meantime, cut the garlic cloves and crush up the chillis.
Take a non-stick pan and heat the oil, putting in the garlic and chillis and then fry on low heat.
When the spaghetti is ready, add to the pan, mix well and serve very hot.
If using whole garlic cloves, remove them before serving.
You can add parmesan cheese at the end, but usually this recipe is served without.