Spaghetti Aglio e Olio PeperoncinoAuthentic Italian

Ingredients−4servings+

• Spaghetti400g
• Garlic5 cloves
• Hot red peppers4
• Extra virgin olive oilas needed
• Saltas needed

Directions▶ Start cooking

1. Peel the garlic.
2. Thinly slice the garlic.
3. Thinly slice the hot red peppers.
4. Place the sliced garlic and peppers in a cold pan.
5. Pour a generous amount of extra virgin olive oil into the pan.
6. Turn on the heat and slowly infuse the oil with the garlic and peppers for about 30-40 seconds, making sure they don't burn.
7. Once the garlic and peppers begin to release their aroma, turn off the heat.
8. Add a suitable amount of salt to boiling water and cook the spaghetti.
9. When the spaghetti is almost cooked (al dente), turn the heat back on under the pan with the garlic and peppers.
10. Using a ladle, add about 1 ladle of the spaghetti cooking water to the pan.
11. Transfer the spaghetti to the pan using tongs.
12. Shake or stir the pan to combine the spaghetti well with the sauce.
13. If needed, add a little more spaghetti cooking water to make the sauce creamy.
14. Continue stirring until the spaghetti is well coated with the sauce and finish cooking.
15. Plate the spaghetti and drizzle any remaining sauce from the pan over it.

Tips

• It's important to slowly infuse the garlic from cold oil to prevent it from burning.
• Adding spaghetti cooking water to the sauce helps emulsify it, making the sauce creamier and adhere better to the pasta.
• If you remove the spaghetti when it's al dente and finish cooking it in the pan with the sauce, the pasta will absorb the sauce flavor better.

🧑‍🍳 Recipe analysis notes

Supplementary notes from the video analysis. Please check the original video before cooking.

⚠️ Where this goes wrong

• Be careful, if the garlic is not slowly infused over low heat, it can easily burn and become bitter.
• If the spaghetti cooking water is not salted enough, the overall dish may taste bland, so season it sufficiently.
• If the sauce is not emulsified without adding pasta water, the sauce may not adhere well to the pasta and feel separate.

🔄 Substitutions

• Instead of fresh hot red peppers, you can use 1/2 to 1 teaspoon of dried chili flakes (peperoncino).
• If you don't have spaghetti, you can substitute it with other long pasta shapes like linguine or fettuccine.

🎚️ Adjusting the taste

• To reduce the spiciness, remove the seeds from the hot red peppers or use fewer peppers.
• To reduce saltiness, decrease the amount of salt in the spaghetti cooking water, and add more to taste at the end.

✔️ Verification notes

• Once the garlic starts to turn golden, turn off or lower the heat and check its color to prevent burning.
• Cook the spaghetti 1-2 minutes less than the package instructions, check if it's al dente, then transfer it to the pan.

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