10-Minute Spaghetti Aglio Olio e Peperoncino
by Marc Matsumoto on Dec 10, 2012
For a quick side dish, try this pasta recipe made with olive oil, chili peppers, and garlic for a wholesome, low-effort meals that taste great.
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As with any recipe with so few ingredients, the quality of each ingredient counts. Using a good olive oil is particularly important. While price doesn't always equal quality, good olive oils are rarely cheap. I use an Italian olive oil that's about $30 for a 500ml bottle. When deciding on a brand of olive oil, its best to find a shop that will let you taste the oil before you chose one. Like wine, everyone has his/her preference and its important that you get one that suits your palette.
Since I cant buy pepperoncino chilies here, I used a Japanese variety similar to Cayenne called Togarashi, but Piri Piri or Arbol chilies will also work. The important thing is that its ripe (red), and spicy. In a pinch you could even use dried chili flakes, but I prefer the texture and flavor of fresh chilies for this dish. Also, keep in mind that Italian Pepperoncino chilies are not the same thing as American Peperoncini (milder greenish-yellow variety that are usually pickled).
Lastly, on the issue, of cheese, Im always game to add cheese to foods to make them taste better, but adding cheese to this dish will be looked at as sacrilege by purists. Indeed, if you use great ingredients for this simple pasta, it doesnt need cheese. That said, I promise I wont tell anyone if you shave a little Pecorino Grand Cru on top:-)
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.