Spaghetti aglio olio e peperoncino
There are days , even if it doesn’t happen very often ,when I just can’t be bothered to cook! Yesterday was one of those days. I think it’s fare, don’t you ? Because to be honest sometimes we all feel a little bit lazy and the idea to go shopping , come home ,clean ,chop and cook is the last thing you want to do. I remember my father shouting “ THIS HOUSE IS NOT A RESTAURANT” as me and my brothers devoured our dinner in 2 minutes flat and then fled the kitchen. Leaving the table looking as if a hurricane had just passed through.
All these years later I completely understand ,cooking can some days be a hart warming joy and others a little pain.
On these occasions in our house there are two options: we pop down to the local pizzeria and get a pizza to go, or otherwise one of us cooks a quick pasta that makes us both very happy : simple and easy: Spahetti aglio, olio e peperoncino ( meaning: Spaghetti with olive oil , garlic and chili)! A dish that has been prepared in all Italian kitchens for generations and for generations it will continue to be eaten. A dish that I adore!
Three ingredients put together and a good Evo oil , they can delight your palate and fill up your belly.
Never disappoints!
Ingredients for 4 :
400 grams of Spaghetti
2 cloves of garlic
2 fresh chilies chopped
abundant Evo oil (5 tbsp)
salt
How it work:
Cook the spaghetti in salted water and in the meantime heat Evo oil in a frying pan.
When it is hot add chili and garlic, then mixed together for a few minutes until garlic is almost golden, turn off the heat .
Drain the spaghetti and toss for 30 seconds in the pan with Evo oil, garlic , chili and a pinch of salt. Serve hot.
Recent comments