Spaghetti AOP
The dish "pasta aglio, olio e peperoncino," often simply referred to as "spaghetti AOP" is a classic Italian cuisine dish. Its history is rooted in the simple and flavorful culinary tradition of Southern Italy.
The origins of this dish trace back to ancient times, when ingredients were limited, and cooking relied on basic elements such as garlic, olive oil, and chili pepper. Its birthplace is often associated with the Abruzzo region in central-southern Italy, where these raw materials were abundant and easily accessible.
Garlic, olive oil, and chili pepper are ingredients that offer robust flavors with minimal effort. Garlic is sautéed in olive oil until it turns golden and aromatic. The chili pepper adds a touch of spiciness that balances the richness of the oil and the intensity of the garlic. This simple yet delightful flavor combination is then tossed with pasta, traditionally spaghetti, which absorbs the flavors and creates a rich and satisfying dish.
Pasta aglio, olio e peperoncino gained popularity over the years due to its simplicity, deliciousness, and comforting character. It's a perfect example of how a few quality ingredients can create a memorable dish. It's not just a pasta dish; it also represents an Italian culinary philosophy— the art of crafting delicious meals using genuine ingredients and minimal fuss.
WHAT’S NEEDED:
Tools:
1 big pot for the pasta water
1 big pan for tossing
Ingredients
White Garlic 2 cloves
Extra virgin olive oil (the best possible)
Spicy chili (if possible the Calabrese variety, fresh or dried. As much as you like)
14oz Spaghetti (or any kind of long pasta)
HOW TO:
To start, cook the pasta by salting the water and placing the pasta in the boiling water. Set a timer according to the recommended cooking time (usually indicated on the pasta box).
In a pan, pour 5 tablespoons of extra virgin olive oil and place it over medium heat.
Using the flat side of the knife, crush 2 cloves of garlic and add them to the oil.
Be mindful of the oil's temperature! Avoid overheating it, as this could cause the garlic to burn.After 2-3 minutes, introduce the minced chili pepper to the pan. Maintain a low flame under the pan.
When the pasta timer reaches around half of the total time (for instance, if spaghetti typically takes 12 minutes to cook, check when 6 minutes have passed), use tongs to remove the pasta from the water and add it to the pan.
Keep the water in the pot at a simmer.
Begin adding some of the cooking pasta water to the pan while maintaining medium heat. Add it gradually using a ladle. You'll observe the pasta absorbing the water; continue this process until the timer is complete.
Once the timer expires, begin tasting the pasta. Generally, when cooking pasta this way, it may need more time than indicated on the box. Continuously taste and add pasta water until the pasta reaches an al dente texture.
Turn off both heat sources, remove the pan from the stove, and stir the pasta for an additional 30 seconds.
Your Spaghetti Aglio Olio e Peperoncino is now ready! Serve it while piping hot; the consistency should be delightfully creamy, with a noticeable but not overpowering spiciness.
