1 lb. spaghetti
3 oz. extra virgin olive oil
3 cloves garlic
How to make Aglio, Olio e Peperoncino:
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): saute 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.
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 saute 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 sauteing with the pasta.
Regional recipe from Rome and Latium.