Spaghetti All'Aglio e Peperoncino Piccante
Submitted by joi
Fiery Italian spaghetti with garlic, crushed red pepper, fresh tomatoes, and Parmesan. A spicy twist on aglio e olio that’s on the table in 40 minutes with just a handful of ingredients.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThis is aglio e peperoncino with attitude.
Garlic and crushed red pepper hit hot olive oil, then ripe tomatoes join the party for a quick simmer that creates a sauce both fiery and bright.
The spaghetti goes straight into the skillet to soak up every drop of that spicy, garlicky goodness before getting buried under a blizzard of freshly grated Parmesan.
Fewer than 10 ingredients. Forty minutes. Big, bold flavor that’ll make your lips tingle.
Chef Tips
- Adjust the crushed red pepper to your heat tolerance. Start with half a teaspoon if you’re cautious, then build from there.
- Chop the garlic fine so it melts into the oil rather than leaving chunky bits. You want garlic flavor everywhere, not in random bites.
- Finish with a handful of fresh parsley for color and a grassy note that balances the heat.
Ingredients
Directions
Heat olive oil in a large skillet and add tomatos, garlic and crushed pepper and simmer 2 minutes longer.
Meanwhile, heat 4 to 6 quarts water in a large pot.
Add salt to taste and the spaghetti.
Bring to boil and boil about 8 minutes, until spaghetti is “al dente.
Do not over cook.
Drain and add to the skillet.
Heat through and serve sprinkled generously with Parmesan cheese.
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