Spaghetti with Garlic, Oil, and Hot Pepper (Spaghetti Aglio, Olio e Pepperoncino)

Six ingredients and 15 minutes are all it takes to create this fabulous homestyle pasta dish.

By The Editors

Pasta by Gianni Scappin, Alberto Vanoli, and Francesco Tonelli

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Garlic, oil, and red pepper flakes are three of the most-used ingredients in Italian cooking. Combined, they're a zesty, ultra-simple dressing for pasta, like in this tasty traditional recipe from Pasta: Classic and Contemporary Pasta, Risotto, Crespelle, and Polenta Recipes (Houghton Mifflin Harcourt). If you're unsure of the spice factor, control the heat by adding more or subtracting some pepperoncino.

Kosher salt, as needed
1 lb dried spaghetti
1 cup extra-virgin olive oil, or as needed
1 tsp red pepper flakes
3 garlic cloves
1/2 cup chopped flat-leaf parsley

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and stir to submerge and separate the strands. Cook, uncovered, until just tender (al dente), 8 to 9 minutes (check the cooking time for your pasta).

2. While the pasta is cooking, heat the oil in a large saute pan. Add the chiles to the oil. Press the garlic through a garlic press directly into the hot oil and reduce the heat to low. Let the garlic infuse the oil and gently fry until translucent, about 1 minute. Add the parsley and remove the pan from the heat.

3. Drain the pasta in a colander. Shake well to remove any water clinging to the pasta. Add the drained pasta to the garlic oil. Toss to coat and season with salt as needed. Serve at once in a heated serving bowl or in pasta plates.

Serves 4 to 6

Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from Pasta by Gianni Scappin, Alberto Vanoli, and Francesco Tonelli, The Culinary Institute of America. Photography by Francesco Tonelli. Copyright 2013.


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