Linguine Aglio, Olio e Peperoncino (Garlic, Evoo, and Chili Pepper)

Inspired by our Italian friends.

This dish is originally from Campania region but nowadays it is prepared by many Italian households all across the nation. It is ideal for an impromptu meal, given its simplicity and fast execution (no complicated planning).

Some variations feature a final touch of lemon zest grated over the top of the pasta or toasted breadcrumbs on your dish. Otherwise, below is the traditional version, featuring only 4 ingredients for the sauce.

Enjoy on our tour of Campania or try it at home as a delicious expression of Mediterranean cuisine!

Ingredients for 4 people:

• 454 grams (1 lb) spaghetti or linguine (we recommend a brand that notes "pasta di gragnano" – or the method of extruding with bronze dies and then slow drying… for a superior texture and sauce pairing!)
• 1 gallon water
• 1 Tbsp salt
• 3 garlic cloves (or more, if you prefer)
• a few sprigs parsley
• 1/4 cup EVOO
• Chili pepper (best if fresh or you can replace with dried red-pepper flakes)

Directions: 

• Bring water to a boil, then salt it (the water should taste slightly salty)
• Add pasta to boiling water (set your timer for a few minutes less than what is suggested on the package)
• Remove parsley stems (see below), finely chop the leaves, and set aside
• Pour EVOO into a flat pan over medium heat
• Add squashed or minced garlic (your choice!) and parsley stems (to release flavor into the oil) and cook for a few minutes
• Add chili pepper to the pan (if fresh, either chop or keep whole) and continue to cook for a few minutes
• Add a 1/4 ladle of starchy pasta water to the flat-pan mixture and cook for a few minutes
• Remove parsley stems and set aside
• Cook the pasta for a few minutes less than suggested on the package
• Drain and set aside--saving a a few ladle-fulls of starchy water
• Sauté the drained pasta in the flat pan with your "sauce" over medium heat
• Add chopped parsley
• If needed, add some starchy water (1/4 ladle) to help the ingredients combine smoothly and finish cooking the pasta (ideally it should be "al dente")
• Dish the pasta on the plates and add more chopped parsley

Buon appetito!