Spaghetti Aglio-Olio Peperoncino Spaghetti with garlic, oil and hot peppers
Simplicity and ease of approach are the keys to good spaghetti, plus well-crafted pasta. For the following recipe, select artisanal pasta made the old-fashioned way using bronze dies and slow drying that produce a pleasantly textured surface with a nutty flavor and wheaty aroma.
- 4-6 cloves garlic, coarsely chopped
- ½ cup top-quality extra virgin olive oil, such as Badia a Colitbuono
- Sea salt to taste
- 1 pound Benedetto Cavalieri spaghettoni
- 3-4 anchovy fillets, coarsely chopped (optional)
- 1 small dried hot red chili pepper, crumbled, or ½ teaspoon hot red pepper flakes, or more to taste
- ½ cup flat-leaf parsley, finely chopped
- In large pot, bring 5-6 quarts of water to boil.
- In large enough pan to hold all the drained pasta, gently saute garlic in olive oil over medium-low heat until garlic starts to turn golden. Do not brown.
- Add salt (1 tablespoon or to taste) to vigorously boiling water. Add spaghettine and stir.
- If using anchovies, add them to oil and garlic. Cook briefly, mashing anchovy pieces into oil with fork. Stir in chili pepper and half the parsley, and carefully add a ladleful of the pasta cooking water. Let simmer and reduce slightly while pasta finishes cooking.
- Start testing pasta after it has cooked for 5 minutes. When it is still a little chewy in the center, drain and add it to pan with sauce. Turn heat up slightly, and cook, mixing pasta and sauce together well for 1 to 2 minutes, or until pasta is done to taste. Turn pasta into preheated serving bowl, sprinkle with remaining minced parsley, and serve immediately.
Adapted from: "From Italy, the Truth About Pasta" by Nancy Harmon Jenkins, The New York Times, Sept. 17, 1997