Spaghetti aglio, olio e peperoncino
December 8, 2022
Load up the garlic and chilli for a quick meal packed with flavour. Spaghetti aglio, olio e peperoncino is the dish for when your fridge and pantry are empty, you need something to fill the stomach after drinks or whip together something cheap when you don't want to sacrifice flavour…
Ingredients
- 200g spaghetti
- 6 garlic cloves, diced
- 2tbs Bippi extra hot chilli oil
- 1/3 cup parsley, chopped finely
- 2-4 anchovies, chopped finely
- 1tsp anchovy oil (optional)
- 6-10 tbs olive oil
- 1/2 cup parmigiano reggiano, grated
Instructions
- In a large pot of salted boiling water, cook the pasta slightly less than the packet instructions.
- Meanwhile, in a large cold pan over low heat, add the garlic, anchovies, anchovy oil, olive oil and Bippi extra hot chilli oil.
- Gently fry until everything is sizzling away. After about 5-minutes or before the garlic starts to brown add a laddle of the pasta water to the pan to stop the garlic browning.
- When the pasta is nearly al dente, transfer it with tongs from the pot straight into the pan. Mix it vigorously, or toss, to mix in all the flavour. Add 1/2 cup of the pasta water and continue to mix or toss to emulsify the sauce. Add in the parmiganno reggiano and parsley and give a final mix.
- Plate up and top with extra parmigiano reggiano, parsley and Bippi extra hot chilli oil.
Make it with
