Spaghetti Aglio, Olio, Peperoncino | Garlic, EVOO, and Red Chili Pepper Flakes with Pasta
It does not get any easier than this, yet so satisfying! The bite from the garlic and peperoncino, red chili pepper flakes, definitely calls for a big red wine. I suggest Madrevite C’OSA Gamay from Umbria!
See ingredients, directions and pairings.
Ingredients
6 tablespoons EVOO
8 Garlic Cloves, thinly sliced
1 teaspoon Red Chili Pepper Flakes
1 pound Spaghetti, cooked as directed al dente
Pinch of Sea Salt, for the pasta water
Directions
Bring a large pot of water to a boil and add the sea salt and spaghetti.
Cook as directed until al dente.
In the meantime, heat the EVOO in a large sauce pan over medium heat.
Add the garlic, stirring to prevent scorching, and cook for a few minutes until golden brown.
Add the peperoncino and a couple tablespoons of the pasta water.
Set aside until the pasta is cooked.
Add the drained pasta to the sauce, tossing to coat evenly.
Serve immediately with grated Pecorino cheese or Violife Plant-Based Parmesan Cheese.
Additional Pairings
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