spaghetti aglio, olio e peperoncino

Spaghetti with garlic, olive oil and chili peppers

originally agghiu ugghiu e pupuciddu.

If you can pronounce this name you are already half way there with this dish.  It’s extremely easy to make.  You should put as much garlic and chili peppers as you or your friends can take.

It originated as a “poor” dish in Southern Italy but it has quickly become a favorite solution for unplanned dinners among friends.You should always have the few necessary ingredients in your kitchen.

4 or more cloves of garlic, 1 or 2 red chili peppers, ½ cup of olive oil, a pinch of salt and gr.80 of grated Pecorino Romano.

While you are cooking the pasta, coarsely mince the garlic and chili peppers. Put them in a pan with the olive oil and saute’ until the garlic turns golden.  Drain the pasta when ready and immediately mix in the garlic, chili pepper and oil.  Add the salt and cheese and mix.  Enjoy, but carefully: it’s hot!