Spaghetti Aglio, Olio & Peperoncino: How To Make The Classic Italian Midnight Spaghetti
Ingredients
- 1 pound spaghetti
- Salt to taste
- 1 cup extra virgin olive oil
- 6 cloves garlic thinly sliced (remove the germ for a sweeter flavor)
- Fresh red chili peppers sliced and seeded (or 1 teaspoon crushed red pepper flakes)
- ½ cup reserved pasta water
- ½ cup chopped fresh parsley
Instructions
Cook the Pasta:
- Bring a large pot of water to a boil and season generously with salt (the water should taste like the sea).
- Add the spaghetti and cook it for 1 minute less than the package instructions for a perfect al dente texture.
Prepare the Sauce:
- While the pasta is boiling, heat half the olive oil in a large sauté pan over medium heat.
- Add the thinly sliced garlic and cook until fragrant and translucent, being careful not to burn it.
- Stir in the fresh chili or red pepper flakes and cook for 1 minute. Add a spoonful of pasta water to the pan to prevent scorching and enhance the sauce.
Combine and Emulsify:
- Once the pasta is al dente, strain it and immediately transfer it to the sauté pan.
- Toss the spaghetti in the pan for about 1 minute, allowing it to absorb the flavors.
- Add the parsley and the remaining olive oil, then toss vigorously (a technique known as mantecatura) to emulsify the oil, pasta water, and starch into a silky sauce.
Serve:
- Plate the spaghetti hot and garnish with extra parsley if desired. Enjoy immediately for the best flavor and texture.