Spaghetti aglio, Olio Extravergine d’Oliva and peperoncino, a simple dish with unmistakable flavor
They are among the most representative first courses of Southern Italy, spaghetti sautéed with garlic, EVO oil and chili pepper, one of the most popular preparations even for those who have very little time to devote to meals, but do not want to give up a “burst of energy” in their dish. Perhaps heirs to the traditional Neapolitan dish of “Vermicelli alla Borbonica,” in a time long ago when only this pasta format was used along with linguine, this first course imparts a spicy and intense flavor to the palate, thanks to the combination of the fragrant EVO oil with the spirited taste of chilies and the velvety aroma of sautéed garlic. To this basic recipe, which was once enriched by poor people with various expedients to achieve the scent of the sea (clam shells, pebbles, etc.), additional ingredients are added according to local traditions, with the use of fresh chopped parsley, anchovies and breadcrumbs. But what are the golden rules for making a first course of spaghetti aglio, extra virgin olive oil and chili artfully, taking the same amount of time if not less? Let’s see how to restore all the explosive deliciousness of this traditional peasant dish, keeping faith with the choice of quality foods and small routine tricks.
Ingredients for 4 people
- 370 g of vermicelli or spaghetti
- Three or four cloves of garlic
- fresh parsley
- fresh or dried chili
- 100-120 ml. Extra virgin olive oil
- Salt to taste.
First of all, it is necessary to properly prepare the garlic, which should be previously reduced into small pieces and crushed.We find a fairly large pot on which we will put the oil and garlic pieces, which will be left to brown over low heat, categorically avoiding burning them. A special recommendation concerns the use of the oil for cooking, which must be olive oil, and even better if quality extra virgin olive oil, as it distinguishes the typical flavor note of this dish. Once the cooking is finished, we need to put the chopped chili in the sauté while we are going to cook dekla pasta in another pot. Arriving about halfway through the time needed to cook the spaghetti, remove the pasta and immerse it in the pot with the garlic and chili sauté, along with a ladle of water and finish the regular times to finish cooking the spaghetti al dente. If necessary, we can add additional water when needed. When everything is ready, we go ahead and garnish the dish with chopped parsley and open our senses as well! For an even spicier effect, we can add olives at the end of cooking, or fresh anchovies and a sprinkling of breadcrumbs, as some variants of this very tasty traditional preparation want.
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