April 28, 2009
This is another extremely simple recipe from the Roman kitchen to yours. If you know some Italian I’m sure you’ll be surprised by the name of this recipe. Maybe you would recognize better aglio, olio e peperoncino. While aglio, olio e peperoncino is standard Italian, ajo, ojo e peperoncino is Roman dialect or romanesco. Both mean garlic, oil and hot pepper. As a matter of fact, these are exactly the ingredients we’ll use.
1 lb spaghetti
1-2 garlic cloves, minced
5 Tbsp Olive oil
1½ Tbsp peperoncino (red pepper flakes – or 2 small and fresh hot peppers)
Cook the pasta in plenty of salted boiling water. Just minutes before the pasta is ready, sauté the garlic with the olive oil in a saucepan over medium heat. Add the peperoncino. When the pasta is al dente, drain it and reserve about ¼ cup of the cooking water. Toss the pasta over the quick soffritto and add the reserved starchy water. Give a quick stir and serve!