Spaghetti aglio olio e peperoncino

Spaghetti aglio olio e peperoncino is a super easy, 5 ingredient dish, that is bursting with flavour. I first tried this pasta in Verona and fell in love with it immediately. It's hard to believe that such simple ingredients can make such a delicious meal!

Aglio olio pasta originated in Rome but can be found in many towns and cities in northern Italy, particularly in the Verona region. It's a late-night meal for Italians, something they rustle up after a night downtown- hence the name gli spaghetti di mezzanotte.

Some Italians say that the aglio olio e peperoncino is more of an idea than a recipe. Everyone has their own version of this classic. Some people add lemon and tomatoes, others add shrimp or pecorino Romano which arguably make something different to aglio olio e peperoncino. I typically add lemon, tomatoes and pecorino cheese. I love the touch of sweetness from the lemon which cuts the spice of the chilli pepper. Mushrooms and broccoli would also make for tasty, healthy additions. The traditional recipe calls for spaghetti but other pasta types will work too. I usually use linguine.

Regardless of any additions you choose to make, the real key to making delicious aglio olio e peperoncino pasta is to pick high quality ingredients. Good quality olive oil is essential. The main things to consider when picking your oil are light, heat and air. Do not pick oil in a clear glass bottle as it will likely have been exposed to too much light. Instead, look for a dark colour glass bottle or a tin. Note, however, that glass is a better material for oil than plastic. Check for any signs of leakage to make sure it hasn't been exposed to any air. Lastly, it is important that the oil has been cold pressed. Adding heat to the olives will reduce the flavour.

The way you use your garlic and parsley is also important. Handling herbs too much can reduce the flavour. My recipe calls for minced garlic as I believe mincing preserves more of the flavour. Chopping garlic destroys a lot of the compounds that give the garlic its amazing taste! Minced garlic is smaller and allows the flavour to infuse mores. It will also cook faster which is important here as half-cooked or raw garlic would ruin the taste of the dish. This is the key to good, Italian cooking- simple, high quality ingredients.

So, to make my version of spaghetti aglio olio e peperoncino (yield- 3/4 servings), you will need:

• 8oz pasta of your choice
• 1/4 cup finely chopped parsley
• 1 minced chilli pepper (or 2 if you like extra spice)
• 4 cloves minced garlic
• 1/3 cup good quality olive oil (more to taste)
• juice of 1/2 lemon
• salt and pepper to taste
• Pecorino romano cheese

1. Bring a large pot of water to boil. Salt generously.
2. Add the pasta and cook until al dente, according to packet instructions
3. While the pasta is cooking, finely chop the parsley and mince the chilli pepper.
4. In a frying pan, lightly fry the garlic in olive oil. It is VERY important not to burn the garlic as this will spoil the flavour. Add any extra ingredients (tomatoes, cooked mushrooms etc) at this stage.
5. Add the minced chilli pepper and continue cooking on a low heat.
6. Drain the cooked pasta, retaining some of the cooking liquid.
7. Transfer the oil, garlic and chilli pepper to the main pot and stir into the remaining cooking liquid.
8. Add the pasta and stir well.
9. Add the parsley and continue stirring.
10. Squeeze the juice of half a lemon and add salt and pepper to taste.
11. Toss the pasta in the oil to coat evenly.
12. Serve immediately.

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I hope you enjoy this dish as much as I do! Let me know how this recipe worked for you in the comments below.