Few ingredients, an irresistible result: spaghetti aglio, olio e peperoncino (garlic, oil, and chili pepper spaghetti) is the quintessential Italian dish when you're short on time but don't want to compromise on flavour. The secret? A quality extra virgin olive oil, because here it is the true star.
With our Madò EVOO, 100% Puglian and low in acidity, this simple recipe becomes something special.
Ingredients for 4 people
- 320g spaghetti
- 6 tablespoons Madò Extra Virgin Olive Oil
- 2 cloves garlic
- 1 fresh chili pepper (or dried, to taste)
- Fresh parsley to taste
- Salt to taste
Preparation
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- Meanwhile, in a large pan, gently heat 4 tablespoons of Madò EVOO with sliced garlic and chili pepper. Let it infuse without burning the garlic: it should turn golden, not dark.
- Drain the spaghetti, reserving a ladleful of the cooking water. Add the spaghetti to the pan and sauté over high heat for a minute, adding a little water to create a sauce.
- Turn off the heat, add the chopped parsley and a drizzle of raw Madò EVOO: this final touch makes all the difference.
- Serve immediately, piping hot.
Chef's secret
The oil should be added raw, at the end of cooking: the heat of the pasta releases its aroma without altering its polyphenols and fruity taste. This is the difference between a good dish and an unforgettable dish.
Want to try it with an oil that lives up to expectations? Discover our Madò Extra Virgin Olive Oil, 100% Puglian, cold-pressed in the Valle d'Itria.