|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||4%|
|Total Sugars 1g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Naples classic of spaghetti all'aglio, olio, e peperoncino—spaghetti tossed with extra-virgin olive oil in which a bit of garlic and red chili pepper have been sautéed—is one of the simplest, quickest, and yet most satisfying pasta dishes of all. It takes no more than about 15 minutes to make, including boiling the pasta water, so it's great when you're pressed for time.
The most basic version contains only pasta, olive oil, chili pepper (either dried or fresh), garlic, and salt—things that most people will always have on hand in their pantry—but optional ingredients include fresh flat-leaf parsley and breadcrumbs.
American versions of this dish tend to use far more garlic than is used in Italy—often twice as much. In fact, some Italians will cut the garlic into large slices, sauté them in the oil to flavor it, and then remove and discard the garlic slices before mixing the oil with the pasta. Feel free to adjust the amounts of garlic and pepper to suit your personal taste.
Gather the ingredients.
Set a large covered pot of water over high heat to boil.
When it reaches a rolling boil, salt the water and add the spaghetti, giving a few stirs to keep the pasta from clumping together.
Meanwhile, in a medium skillet, heat the olive oil over medium heat and add the breadcrumbs if using. Toast the crumbs in the oil, stirring occasionally with a wooden spoon, until browned, about 3 minutes.
Add the minced garlic to either just the hot oil or browned breadcrumbs and continue cooking until garlic is just fragrant and lightly colored, about 1 minute. Be careful not to overcook the garlic, or it will become bitter.
Add the red pepper (dried or fresh) and chopped parsley, if using. Cook until fragrant, about 30 seconds.
When your pasta is al dente, drain it, reserving a few tablespoons of the cooking water.
Add the spaghetti to the skillet and toss until evenly coated. Add a little bit of the pasta cooking water as needed if the mixture is too dry. Serve and enjoy.
- A trick to remembering to save some of the pasta water is to place a measuring cup next to the pot. Once the pasta has finished cooking, scoop out some of the cooking water using the measuring cup before draining the noodles.