Everyone needs a lazy dinner. The one which you can whip up in say 10-15 minutes, that is still wholesome and tasty. No, it’s not Maggi. Well I don’t have anything against Maggi, but this can even be served to guests. And even sounds fancy. I’ve seen Italian restaurants serve this on their menu for 12 -15 euros. It probably costs 1 euro to serve two. Spaghetti aglio, olio e peperoncino.
Spaghetti aglio, olio e peperoncino (serves 2)
Dried spaghetti – about 6 ounces (about 175gms)
Garlic – 2 cloves, minced
Peperoncino (dried red chili) – 1 (don’t over do it)
Olive oil – 3 tablespoons
Salt to taste
Chopped parsley or thyme – 1 teaspoon
1. Cook spaghetti as per package instructions till al dente.
2. Just a minute before draining the spaghetti, heat the olive oil in a pan, toss the minced garlic and crushed peperoncino and saute till the garlic is golden brown.
3. Add a couple of tablespoons of the pasta water and whisk, till it emulsifies. This is your sauce.
4. Drain the spaghetti and mix with the sauce till it is coated evenly.
5. Sprinkle the herbs on top.
6. Serve immediately.
1. Always serve with a fresh salad. Whatever you may have on hand. I made a simple salad of arugula, cherry tomatoes, and feta cheese with a lemon & olive oil citronette dressing. Came together quickly in the time it took for the water to boil.
2. If you have broccoli, cauliflower or asparagus, just pan roast it in a bit of olive oil and mix it with the spaghetti for a nice variation. If you aren’t too lazy that is.
3. Don’t let the garlic brown too much and turn bitter.
4. You can top the hot pasta with grated parmesan, but it isn’t needed.
5. Always reserve some pasta water before draining the pasta. You never know when your sauce is too thick, and the starchy pasta water is the best way to thin it a bit.