Spaghetti with Aglio, Olio and Peperoncino (garlic, olive oil and hot red pepper)
Tidbits... Do not be deceived by the simplicity of this dish. The quality of the ingredients is important. The squirt of fresh tomato gives just the right "zip".
Ingredients
- Spaghetti - 200 g
- Red garlic - 2 cloves
- Extra Virgin Olive Oil - 2 T
- Red pepper flakes
- Grape tomatoes - 5 or 6 (juice)
Instructions
- In a large skillet heat olive oil. Add garlic until golden then remove.
- Add pepper flakes to taste. Remove from heat until pasta is nearly done, then reheat.
- Cook spaghetti in salted boiling water until al dente, drain and add to hot oil. Stir until well coated. .Squeeze juice of fresh tomatoes (grape or cherry variety) then add 1 ladle of pasta cooking water and reduce for 2 or 3 minutes.
- Serve hot and drizzle olive oil overtop with a sprinkling of pepper flakes (to taste)
