My name is Anthony and I’m an Italian living in Canberra, Australia. I love to make a big fat mess in the kitchen! I’m passionate about good food and lots of it.
Today, I’m cooking an Italian STAPLE – Spaghetti Aglio Olio e Peperoncino – using fresh ingredients and my Nonna’s recipe.
Very simple, yet very effective. If your local Italian restaurant doesn’t serve this dish they’re doing something wrong!
Try this at home, let me know how you go and how you made it your own.
Ingredients:
– Garlic (4 Cloves)
-2-3 Fresh Chilis (Frozen)
– Extra Virgin Olive Oil
– Spaghetti
– Chili Flakes
– Parsley
– Salt
– Parmigiano Reggiano Cheese
Method:
– Bring Water to a Boil
– Put a big splash of olive oil in pan
– Finely slice chilis
– Add chilis and 1 teaspoon of chili flakes to pan
– Peel and chop garlic cloves
– Add pinch of salt to garlic
– Add garlic mix to pan
– Shred parsley
– Add a PUNCH of salt to pasta water
– Add pasta to water
– Once cooked, combine pasta with sauce
– Plate up!
– Pour leftover sauce on top of pasta
– Finish with grated parmigiano reggiano cheese
ENJOY!
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