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One of the
oldest ways to dress pasta was with raw oil and garlic. Later
ingredients like peperoncino were added.
How to make the olio, aglio e peperoncino spaghetti (oil, garlic and
peperoncino): sauté the garlic in a skillet with oil and
peperoncino until golden brown. You may remove the browned garlic,
if desired.
Mix cooked spaghetti briskly in the same skillet, add a generous
tablespoon of finely chopped parsley, toss the oglio, aglio e
peperoncino and serve.
Note:
Spaghetti for olio, aglio e peperoncino should be undercooked before tossing with the sauce. if they
prove to be too dry add a ladleful of the cooking water.
As a
variation on this recipe, add some anchovies (6 salted fillets, washed
and cut into pieces) to the garlic and oil, add a handful of black or
green olives cut into pieces, and sauté together until golden brown.
Another version of this sauce, commonly used in Southern Italy, is made
by browning 3-4 tbs. of breadcrumbs in oil and garlic and adding some
more peperoncino to taste just before sautéing with the pasta.
Recipe courtesy of The Italian Trade Commission.
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