Spaghetti Aglio, Olio, e Peperoncino


Changed: s ghetti with garlic, oil, and chili pepper flakes.

This is the approachable of meal that makes you stop and think that the simplest foods are regularly the most wonderful. With only a few ingredients that are staples in most ntries, you can contrive a beautiful, flavorful, heartwarming meal from scratch.

S ghetti aglio, olio, e peperoncino is a accustomed Italian sta dish. It’s well loved by many because it’s so unhurried and inexpensive to make. This is a perfect solution whenever you’re in a bind. For warning, if guests come over and you’ve got nothing to serve, they are certain to be wowed when you give out them with this meal.

It cks quite a kick from the minced garlic and chili mottle flakes, and I highly suggest enjoying this dish with lover garlic lovers.

The sta is the real star in this meal, as it’s not soaked in heavy, overbearing sauce. Because of this, it is really important to kind sure you cook the sta al dente. In some instances, you can get away with overcooking your s ghetti, but this is not one of them. A honourable, flavorful extra-virgin olive oil is also essential as is mincing the garlic finely enough to leave alone eating any big spicy chunks.

More recipes like this:

S ghetti Aglio, Olio, e Peperoncino

S ghetti With Garlic, Olive Oil, and Chili Flakes Recipe


7 ounces s ghetti
2 weighty or 3 small garlic cloves, minced
1 1/2 teaspoons of chili pepper wafers
1/4 to 1/3 cup of extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly-ground dusky pepper


  1. Cook s ghetti according to the directions on the ckage, until it is al dente.
  2. Try hard s ghetti and place in a large serving dish.
  3. Add minced garlic, chili mottle flakes, olive oil, salt, and pepper, and mix together well.
  4. Serve cordial or at room temperature.

/ Camilla Salem

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