Recipe from Pasta Plus!! //



Spaghetti ajo-ojo peperoncino; aglio olio
Preparation - Easy
Prep: 10 min - Cook: 10 min - Total: 20 min
Yield: Serves 4
Vegetarian, Q&E

Any pasta (usually spaghetti), olive oil, garlic, hot pepper and you have a quick, easy and satisfying dish.

  • 6 quarts water
  • salt to taste
  • 1 lb spaghetti, linguine, vermicelli, or other long thin pasta
  • 1/3 cup extra-virgin olive oil
  • 6 - 8 garlic cloves, minced or whole - more to taste
  • 1 small dried hot red chili, broken into 2 or 3 pieces, or 1/4 t hot red pepper flakes or more to taste
  • 3 TBS minced flat-leaf parsley
  • 2 anchovy fillets (crushed), or a squeeze from a tube of anchovy paste (optional)
  • freshly ground black pepper to taste
OO Pasta pot, wok or frying pan large enough for all ingredients (pasta goes into pan at the end).

  1. SAUTÉ garlic gently on low heat until golden brown - careful not to burn it. About 4-5 minutes.
  2. ADD the red pepper and parsley and sauté for a few more minutes.
  3. ADD a squeeze of anchovy paste (or 2 whole anchovies mashed with a fork) and stir, maintain on low heat until pasta is ready.
  4. WHEN the pasta is almost done, drain it in a colander and turn it immediately into the pan, mixing the pasta and sauce together well. Serve on warm plates.
  5. Garnish with freshly-chopped parsley if desired
  6. USUALLY not served with Parmesan - to your own taste.