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Spaghetti Aglio Olio e Peperoncino
- Aug, 08 , 22
- Shuli Madmone
1 package spaghetti or linguini pasta
3 Tbsp. extra-virgin olive oil
3 Tbsp. aglio olio e peperoncino
Optional freshly chopped parsley
Optional freshly grated parmesan cheese
salt and pepper to taste
Bring a large saucepan of water to boil, salt well and add the pasta (either spaghetti or linguini).
When the pasta is almost cooked (al dente) then heat up the olive oil using a large skillet (large enough to hold the pasta). Add the aglio olio e peperoncino mix to the oil and sauté for only a few minutes just enough to infuse the oil with the flavors.
Drain the cooked pasta and transfer to the frying pan. Sauté and toss on moderate heat for 1 minute. Optional to garnish with fresh chopped parsley at end and top off with freshly grated parmesan cheese.
Serve with a tossed green salad.
Cook's note: If you need to add more ingredients then use equal parts of olive oil and aglio olio e peperoncino mix to your recipe.