For this post I am showing you how i make spaghetti with garlic, chilli and olive oil or the proper name spaghetti aglio, olio e peperoncino which you may recognise from going to Italian restaurants.
This recipe contains only four ingredients and takes about 10 minutes. I can see that you might think that this recipe is replacing flavour for minimum effort. But even though it’s straightforward and super easy, it is still incredibly delicious. I love making this for lunch on the weekends because it takes hardly any time, but still tastes more special than just putting plain cheese on some pasta, or throwing together a sandwich. The great thing about this meal is you can tailor it completely to your preference and it doesn’t matter at all. If you want it hotter, use a stronger chilli or if you don’t like a strong garlic taste, just use less. When I make this I usually see how much of the ingredients i need by eye, but for the purpose of anyone wanting to recreate this recipe I have put together some measurements of the ingredients that I think combine to give the best balance of flavour that I hope everyone will enjoy.
Recipe for two people:
- 4 medium sized cloves of garlic
- 1 Chilli (or however much you want depending on your spice tolerance)
- Tbsp Olive oil
- 250g spaghetti
- Parmesan Cheese
- Salt and pepper to taste
Start by cooking your spaghetti (remember to put a healthy teaspoon of salt in the water). While its cooking dice up your garlic and chilli into small pieces and grate your cheese. Only start to cooking them once your pasta is finished and drained. Then cover the bottom of the pan with olive oil and fry up your garlic and chilli. For about 2-3 mins be careful though because the garlic cooks very quickly and you don’t really want the garlic to brown at all otherwise you will get a very distinctive almost burnt garlic taste even if it didn’t even properly burn. This is because its a very simple recipe with few ingredients so the garlic has no other flavours to hide behind.
Then mix in the cooked spaghetti and serve immediately with the cheesed pepper. Delicious!
(When I made this pasta here I used a different chilli which I prefer. I am unsure of the name but it looks a lot larger than the orange and green ones in the previous photo and is a medium spiced chilli rather than hot which i tolerate a lot more.)
Sometimes if I want to add something a bit extra I will stir some tomatoes into the garlic and chilli just before I had the spaghetti. Not to cook them but just to warm them up.
If your feeling very extravagant you can cook up some prawns before doing to garlic and chilli to create another classic Italian dish.
I just love it so much and its so quick. I hope you enjoy it too!