Aglio, Olio E Peperoncino | Vegetarian Pasta Recipe
- 350 g dried pasta, such spaghettis or penne
- 150 ml very best olive oil
- 4 garlic cloves, peeled but whole
- 1 small to medium dried chilli (to taste), finely chopped
- 2 tablespoons finely chopped parsley
- Freshly grated Parmesan cheese (optional), to serve
- #If you like spicy and simple food, this is for you. It is a typical dish of the mountainous Abruzzo region, where long snowy winters have inspired all kinds of warming specialities. Let’s start making the recipe for aglio, olio e peperoncino, a delicious vegetarian dish.# Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet. Meanwhile, slowly heat the oil in a frying pan with the garlic and chilli. When the garlic turns golden, discard it. Drain the pasta, then return it to the saucepan.
- Add the hot flavoured oil and chopped parsley and stir well. Serve at once, with Parmesan, if using. #Variations# Arrabbiata: For spice lovers, this is a tomato-based version of the above recipe. The word arrabbiata translates as ‘angry’ from Italian. It is a popular dish In Rome and generally made on demand in simple eateries. Use the Tomato with Double Basil Sauce recipe on page 119, but halve the amount of basil and double the amount of garlic and chillies. Add 2 tablespoons finely chopped parsley at the end.
- Amatriciana: This sauce is very similar to Arrabbiata, but contains an onion instead of garlic and has a pancetta base.