Spaghetti aglio, olios e peperoncino is a traditional rustic recipe from Naples. This simple and flavorful recipe is easy to prepare and perfect for a weeknight dinner. I used fresh linguine instead of traditional spaghetti. Buon appetito.
1/4 cup extra virgin olive oil
1 packet of fresh or dry linguine
5 garlic cloves, thinly sliced
1/2 cup fresh Italian parsley, minced
6-8 small cherry tomatoes, halved
1 red chile pepper, thinly sliced
Salt to taste
Aged parmigiano-reggiano (optional)
- Chop parsley and garlic separately at first and then mince them together to flavor the garlic. Thinly slice the red chile pepper. Add the parley, garlic, and chile with extra-virgin olive oil to a cold pan.
- Meanwhile in a large pot of boiling salted water, add the linguine, cook al dente.
- Heat the olive oil, parsley, chile and garlic on medium heat until it start to sizzle and then turn it off. Add the linguine straight from the pot to the sauce, mix well covering all the noodles. Add the cherry tomatoes, sliced in half.
- Serve immediately, optional grated parmigiano-reggiano and salt to taste.