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Spaghetti Aglio Olio E Peperondno Recipe
|Spaghetti||1 Pound (500 Gram)|
|Olive oil||100 Milliliter (6 Tablespoon)|
|Garlic||5 Clove (25 gm)|
|Chili pepper||1 Small|
Serving size: Complete recipe
Calories 2502 Calories from Fat 938
% Daily Value*
Total Fat 106 g163.8%
Saturated Fat 15 g75%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 430.5 mg17.9%
Total Carbohydrates 349 g116.3%
Dietary Fiber 0.6 g2.4%
Sugars 0.5 g
Protein 68 g136.1%
Vitamin A 1.2% Vitamin C 33.2%
Calcium 22.9% Iron 97.3%
*Based on a 2000 Calorie diet
Meanwhile, heat the olive oil and add the garlic.
This is either left whole and removed before serving or it is finely chopped and not removed.
Add the chilli pepper which has been cut into 3 or 4 pieces, cook until the garlic is golden brown.
The moment the pasta is ready, drain it and put into a large serving bowl.
Remove the the chilli and garlic, if left whole, from the oil and pour the sizzling oil over the pasta, stirring well.
There must be sufficient oil to coat every strand of pasta and make it slippery and shiny.
Add chopped parsley if desired and serve immediately.
This simple sauce can even be prepared omitting the chilli pepper if a less spicy dish is desired.
In this case freshly ground black pepper is added after the hot oil has been stirred into the pasta.
Another sauce can be prepared by altering the previous recipe as follows: replace the chilli with 2 50 g/2 oz tins of anchovy fillets, drained and chopped into small pieces; reduce the quantity of garlic to 2 cloves, left whole and removed once brown; add 60 ml/4 tbsp of the pasta water to the finished dish and stir well.