Garlic oil and chili: recipes with EVO oil

A recipe for spaghetti with garlic, oil and chili peppers typical of southern Italy, prepared quickly and with simple ingredients.

Pasta with garlic oil and chili belongs to the culinary tradition of southern Italy, but it has spread like wildfire throughout the nation, thanks to its goodness and simplicity of preparation. Its origin is probably from Campania, and it originated as a ‘poor man’s dish,’ a reworked version of spaghetti with fujute (i.e., ‘escaped’) clams, another ‘fishy-smelling’ dish very much in vogue among peasant families, who could not supply themselves with these prized seafood.

Some more modern variants of pasta dishes with garlic, extra virgin olive oil and the beloved chili pepper include the addition of black pepper to the seasoning. Another tastier alternative is the use of anchovies sautéed in oil and/or breadcrumbs or bread crumbs. Making this recipe is really simple, as well as a very valuable aid if you have little time to cook.

Spaghetti aglio, olio e peperoncino recipe: quality first.

Before moving on to the recipe, always consider having quality foods in the house to give this already fairly simple dish a strong and authentic flavor. Take care to have fresh garlic, well-ripened chilies, and quality extra virgin olive oil. The use of extra virgin oils is essential to provide this dish with all the spiciness and rustic flavor typical of old-fashioned peasant cooking. Here you can find a selection of Salento’s most prestigious EVO oils. If you want to save additional time instead, you can, instead, opt for the good Chili pepper flavored extra virgin olive oil..

Spaghetti with garlic oil and chili seasoning.

– Ingredients for 4 people

– Cooking: 10 minutes

• 350 g spaghetti
• 80 ml of extra virgin olive oil – Intenso
• 2-3 cloves of garlic
• 1-2 well-ripened hot peppers
• 1 tuft of parsley
• q.b. coarse salt.

Boil water on the stove in a large pot, add coarse salt and pour in the spaghetti. While the pasta is cooking, cut the chili and garlic into small pieces. Put the oil in a large saucepan, add the garlic and chili and cook for a few minutes, being careful not to burn the garlic and trying to deglaze little by little with cooking water from the pasta. When the cooking time is over, drain the spaghetti thoroughly and pour it into the pot with the sauce, tossing it for about 1 minute with the help of the cooking water, if necessary. Add chopped parsley and serve the spaghetti aglio olio e peperoncino hot.