Aglio E Olio pasta close-up and horizontal image.

Spaghetti Aglio Olio e Peperoncino

Posted October 23, 2019 by Chef Gerard Viverito
This dish is one of my favorite childhood memories. As all of my friends wanted macaroni and cheese, I would always ask for this. Topped with some lightly toasted breadcrumbs or croutons makes one of the simplest starter there is. The sauce will take less time than the pasta takes to cook. The addition of Red Palm gives you a boost of Vitamin A and E with a more complex flavor.

Posted in : Cuisines :

Servings

4 servings

Ingredients

  • 1 pound dried spaghetti
  • salt to taste
  • 1/4 cup extra-virgin olive oil
  • 1/4 Malaysian Red Palm Oil
  • 6 cloves of garlic, thinly sliced
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup reserved pasta water
  • 1/2 cup chopped parsley

Directions

  1. Place a large pot of salted water over high heat and bring to a boil , Cook the spaghetti, until al dente.
  2. While the pasta is cooking, in a sauté pan over medium heat, combine the oils, garlic, and red pepper flakes. Cook gently without too much browning, do not burn the garlic or it will get bitter. This sauce should take 4-5 minutes to make
  3. When the pasta is done, mix it directly into the sauce in the pan with 1/4 cup of the pasta water. Turn the heat back to high toss until the pasta is al dente and the sauce coats the pasta.
  4. Remove from heat, add the chopped parsley and serve 

About Chef Gerard Viverito

Chef Gerard Viverito, is an culinary instructor as the Director of Culinary Education for Passionfish, a NGO non-profit organization dedicated to educating people around the globe on the issue of sustainability in the seas. He is also operator of Saveur Fine Catering.
No comments yet.

Leave a Reply

Show Buttons
Hide Buttons