Spaghetti with garlic, olive oil and chili – or “aglio, olio e peperoncino” as it is called – is one of the most simple, classic spaghetti dishes from the Campania region. Here it has been enhanced with a delicious cheese sauce.
Spaghetti with garlic, olive oil and chili is the sort of dish anyone can make in five minutes without going shopping. The four ingredients are stables in most households. You can feed a family of four for less than an euro. And it doesn’t take more than 10 minutes to boil the pasta and fry garlic in some olive oil. The meal is ready before you can say: Pronto.
Still, it’s a bore. Unless you jazz it up with a creamy cheese sauce and crunchy breadcrumbs like in this recipe inspired by ‘La Cucina Italiana’.
350 g good homemade or handmade spaghetti 200 ml milk 2 bayleaves 2 tbsp grated pecorino 1 clove of garlic 1 red hot chili pepper or a dried peperoncino 1 slice of white bread Fresh rosemary, thyme and parsley Olive oil Salt and pepper
In a small casserole, bring the milk to the boil with bay leaves and garlic. Let it simmer over very low heat for as long as it takes to prepare the spaghetti. (If you want to make your own spaghetti, you can follow the recipe here) Remove the crust from the bread and blend it with fresh herbs. Heat olive oil in a frying pan and fry the breadcrumbs until nice and crunchy. Boil the spaghetti in salted water. Chop the red hot pepper finely or crush the peperoncino. Remove garlic and bay leaves from the reduced milk. Stir grated pecorino in the milk. Toss the spaghetti in the creamy cheese sauce, sprinkle with fried green breadcrumbs and flakes of peperoncino or hot red pepper. Now your spaghetti with garlic, olive oil and chili is ready to serve.