This is another of his recipes, using the same technique with slightly different ingredients.
Spaghetti Aglio, Olio, E Peperoncini
Meanwhile, cook pasta shells according to package instructions and drain, reserving a cupful of cooking water.
Recipe Summary Spaghetti Aglio, Olio, E Peperoncini
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 āla note prima degli esamiā (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.Ingredients | Jamie Oliver Easy Pasta Recipes
Ā½ (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
Ā¼ cup chopped fresh Italian parsley
Directions
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.
I used spaghetti n. 5, a thick spaghetti type.
Info | Jamie Oliver Easy Pasta Recipes
prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
2
Yield:
2 servings
