Spaghetti aglio, e olio peperoncino recipe

When I think of authentic Italian pasta dishes, this has to be one of the first that comes to mind. Spaghetti Aglio, Olio e Peperoncino is probably one of the simplest and easiest  pasta dishes to make, it's great as a quick fix family meal or a sneaky midnight snack. This is a very straight forward recipe but the ultimate secret to perfecting this dish is great olive oil, I of course always use my favourite Domenica Fiore, but if you do not have this laying around at home, any great Extra Virgin Olive oil will do. Enjoy!!

Recipe

• 450g of spaghetti

• 60ml of olive oil (Quality)

• 6 garlic cloves, peeled and finely chopped

• 1 red chilli , chopped or red pepper flakes

• 8 coarsely chopped tomatoes for garnish

• 4 basil leaves

• salt

• 1/4 cup pecorino cheese (optional)

How to Make Spaghetti your aglio, e olio peperoncino

• While your pasta is cooking in boiling salted water.

• Thinly slice the garlic and chilli

• In a large pan add the olive oil, chopped garlic and a good dash of thinly sliced chilli or hot pepper flakes

• Cook gently being careful not to burn the garlic for approximately 2-3 minutes, stirring to combine

• Chop the tomatoes and basil and toss in a side bowl with some quality olive oil and a pinch of salt

• Add all the ingredients with the cooked spaghetti and a little pasta water, tossing to combine

• Sprinkle with grated pecorino cheese

• Serve immediately.