Aglio, Olio e Peperoncino
Automatically translated from Romanian. See the Romanian original
Aglio, olio e peperoncino — the quick Italian classic with garlic, chili peppers, and aromatic olive oil.
Ingredients
Method
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Bring a pot of water to a boil, adding salt and oil.
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Chop the chili pepper and garlic, then leave them in oil with a little salt, crushing them with a teaspoon so they can absorb each other's flavors.
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Pour the infused oil into a pan and sauté for a few seconds, taking care not to burn the chili or garlic, as they will turn bitter.
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If the pasta isn't cooked yet, take the pan off the heat until it is done.
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Drain the cooked pasta and add it directly to the pan; optionally, add a little parsley.
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Mix everything for about 2 minutes and serve warm, ideally with a cold white wine.
The story behind this recipe
Aglio, olio e peperoncino, or AOP, is a classic in Italian cuisine. You can find this pasta both in high-end restaurants and the most budget-friendly ones. To prepare this delicious pasta, we need: garlic, chili pepper, oil, salt, and... pasta. We bring water to a boil with salt and oil. We chop the chili pepper and garlic and leave them in oil with a little salt. We try to crush them with a teaspoon so they can impart their flavors to each other. We pour the aromatic oil into a pan and sauté. It's a matter of a few seconds. We don't want to burn the chili or garlic, because they would become bitter. If you haven't boiled the pasta yet, take it off the heat until it's ready. If you managed to synchronize, take out the pasta and toss it directly into the pan. I threw in a little parsley (it's not in the recipe, but I couldn't help myself). We mix everything for about 2 minutes and serve warm, with a cold white wine if possible. Have a beautiful Sunday!
