Spaghetti Aglio Olio E Peperoncino Con Bottarga Recipes

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SPAGHETTI AGLIO, OLIO E PEPERONCINO



Spaghetti Aglio, Olio e Peperoncino image

Spaghetti aglio, oilio and peperoncino is a quick, surprisingly healthy, easy to make recipe that you want to have in your go-to recipe list.

Provided by Italian Recipe Book

Categories     Pasta

Number Of Ingredients 6

14 oz spaghetti (, approx 400g)
2-4 garlic cloves
6-8 sprigs of parsley (, chopped, stem removed)
½ - ¾ cup extra virgin olive oil (, enough to cover the bottom of your skillet pan)
2 small red chili pepper (peperoncino) ( chili flakes to taste)
Salt to taste

Steps:

  • Bring a large pot of water to a boil.
  • Once water is boiling add salt to taste and cook spaghetti 'al dente'.While you're waiting, start preparing the sauce.
  • Peel garlic clove(s), split it in half and discard the green part that is in the middle. Chop the rest of the clove.If you're using whole (fresh or dried) chili pepper, slice it lengthwise, remove the seeds and discard the stem. Chop peperoncino coarsely.
  • Put oil, garlic and fresh peperoncino or dried chili flakes in a skillet pan, start heating over low heat.Let them fry for about two minutes then add a little bit of parsley.
  • Once spaghetti are cooked, move them to the skillet along with a small ladle of so of pasta cooking water. Pasta should not float in the water, add just enough to let pasta absorb a little bit of it. Toss everything in the pan for a minutes or so. Add the remaining chopped parsley and give it another nice toss before serving.

SPAGHETTI AGLIO, OLIO, E PEPERONCINO CON BOTTARGA



Spaghetti Aglio, Olio, e Peperoncino con Bottarga image

Muggine bottarga (cured mullet roe) is an ancient traditional food from the island of Sardinia in Italy. I have enjoyed this treat for so many years I just had to share it with you. A classic pasta dish from Italy becomes a specialty by adding bottarga to it. Enjoy!

Provided by Buckwheat Queen

Time 30m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package spaghetti
¼ cup extra-virgin olive oil, or more to taste
2 cloves garlic, minced
1 red chile pepper, seeded and minced
2 ounces grated Sardinian mullet bottarga, divided
4 tablespoons chopped flat-leaf (Italian) parsley
1 small lemon, zested

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, heat oil in a large skillet or wok over medium heat.
  • Add garlic to the oil and cook until just warmed through, 1 to 2 minutes. Add chile pepper and stir together, reducing the temperature to medium-low. Continue stirring. The garlic should never become dark brown or crispy. If this has happened, the garlic is burnt and no longer appropriate for consumption.
  • Drain the pasta, reserving at least 1 cup pasta water. Add the spaghetti to the oil mixture, still on medium-low heat. Stir or toss until all the spaghetti is well coated. Add 3/4 of the bottarga and stir to mix with the spaghetti, adding the reserved pasta water to hydrate as needed. There should be a little "sauce" when serving but not soupy.
  • Divide onto 4 plates and sprinkle with chopped parsley and lemon zest; squeeze lemon juice over and sprinkle remaining bottarga on top right before serving.

Nutrition Facts : Calories 553.9 calories, Carbohydrate 87.6 g, Fat 15.8 g, Fiber 4.9 g, Protein 15.3 g, SaturatedFat 2.3 g, Sodium 10.8 mg, Sugar 3.6 g

PASTA AGLIO, OLIO E PEPERONCINO



Pasta Aglio, Olio e Peperoncino image

This late-night Roman staple is astonishingly full-flavored. Start the water before you do anything else, because the sauce takes less than 10 minutes start to finish.

Provided by Mark Bittman

Categories     dinner, easy, lunch, pastas, main course

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Salt
2 to 3 whole fresh peperoncini (small red chiles), or small dried red chiles
2/3 cup extra virgin olive oil
4 garlic cloves, thinly sliced
1/4 cup chopped Italian parsley
3/4 pound linguine or spaghetti

Steps:

  • Put a pot of salted water on to boil. Remove the stems of the peperoncini, halve them lengthwise, then slice them into 1/4-inch lengths. Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes. Add the parsley to the pan, and turn off the heat.
  • Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle. Drain, and reserve 1 cup of the cooking liquid.
  • When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.

Nutrition Facts : @context http, Calories 641, UnsaturatedFat 31 grams, Carbohydrate 65 grams, Fat 37 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 298 milligrams, Sugar 2 grams

SPAGHETTI AGLIO, OLIO, E PEPERONCINI



Spaghetti Aglio, Olio, e Peperoncini image

This is the classic recipe used by Italians for a simple yet flavorful pasta. It's the first dish that comes to mind on busy weeknights, fuel for late-night cram sessions like for "la note prima degli esami" (the night before final exams), impressing a boyfriend or girlfriend, or their parents, the times when the fridge is empty, or you just need a light starter to your meal. This is the epitome of comfort food in Italy.

Provided by Buckwheat Queen

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 2

Number Of Ingredients 5

½ (12 ounce) package thick spaghetti
6 tablespoons extra-virgin olive oil, divided, or to taste
1 hot chile pepper, seeded and minced
1 clove garlic, minced
¼ cup chopped fresh Italian parsley

Steps:

  • Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup of cooking water.
  • Heat 4 tablespoons olive oil in a large skillet. Add chile and garlic; stir until fragrant, about 1 minute. Pour in 1/4 cup reserved pasta water and stir. Add drained pasta to the skillet and toss. Add extra pasta water if needed to keep the spaghetti moist but not soggy. Mix in parsley. Toss again and plate. Top with remaining olive oil, if desired. Serve immediately.

Nutrition Facts : Calories 694.5 calories, Carbohydrate 66.7 g, Fat 41.9 g, Fiber 3.3 g, Protein 11.9 g, SaturatedFat 5.9 g, Sodium 11.1 mg, Sugar 3.5 g

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