Spaghetti Aglio, Olio e Peperoncino Recipe
What's the one Italian dish you can pull together in fifteen minutes and with nothing in your fridge? Say "ciao" to Spaghetti Aglio Olio e Peperoncino. Originating in Campania, this iconic pasta is a classic example of cucina povera, making the most of simple ingredients. The hero here is the extra virgin olive oil, so you'll want to be sure to choose one that is made with hand-picked, cold-pressed olives (and remember: olio extravergine d'oliva is best when fresh). We recommend choosing a robust, even spicy extra virgin olive oil typical of Southern Italy to add to the kick from the peperoncino, or red chili pepper, a common ingredient found in the more fiery cuisine of the South. In fact, this dish traditionally provides the base for other iconic Neapolitan recipes like spaghetti alle vongole or spaghetti with anchovies. In Napoli, this dish was originally called spaghetti all boronica, and chefs even added stones collected from the seaside and a pomodorino del piennolo to impart the plate with a true taste of il mare. Nowadays in Italy, it is a beloved dish that is just as often eaten for dinner as it is a midnight snack, and it's easy to see why: every ingredient can be found in your pantry in a moment's notice. Simple, satisfying, and quick, see how to make spaghetti with garlic and oil below.